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Ground Beef Fajita Taco Salad

Ground Beef Fajita Taco Salad

Here's a great-tasting taco salad with tons of flavor. It's worth the extra-effort to make your own dressing.


Creamy Guacamole Dressing



  1. In blender, place all dressing ingredients. Cover; blend on medium speed 30 seconds or until smooth. Pour into small bowl. Cover; refrigerate until serving time.
  2. In 12-inch nonstick skillet, heat oil over medium heat. Cook bell peppers and onion in oil 6 minutes, stirring occasionally, until tender.
  3. Remove vegetables from skillet; set aside.
  4. In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  5. Add taco seasoning mix and water; heat as directed on package.
  6. Place 1 cup lettuce on each of 6 plates.
  7. Top with beef mixture, vegetables, tomato, cheese and chips.
  8. Serve with dressing.

Prep Time 30 min | Total Time 30 min | Servings 6

Expert Tips:

If the dressing is too thick, thin it with a little additional milk.

A ripe avocado will be relatively firm, but will give to gentle pressure when squeezed.

Nutrition Information–Serving Size: 1 Serving Calories 470 Calories from Fat 280 Total Fat 31g Saturated Fat 10g Trans Fat 1g Cholesterol 75mg Sodium 890mg Total Carbohydrate 25gDietary Fiber 5g Sugars 5g Protein 21g

% Daily Value*: Vitamin A 100% Vitamin C 45% Calcium 15% Iron 15%

Exchanges: 1 1/2 Starch; 0 Fruit; 0

Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 Fat

Carbohydrate Choice 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.


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