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a Taco Salad with Shredded Beef in a bowl

Taco Salad with Shredded Beef

This Shredded Beef Taco Salad is a hearty and satisfying meal that's bursting with flavor. It's perfect for a quick weeknight dinner or a casual gathering with friends and family. Enjoy!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course, Salad, Side Dish
Cuisine Mexican
Servings 4 Servings
Calories 419 kcal

Ingredients
  

For the Shredded Beef:

  • 1 lb 450g beef chuck roast
  • 1 tablespoon olive oil
  • 1 packet about 1 oz taco seasoning
  • 1 cup beef broth
  • Salt and pepper to taste

For the Salad:

  • 6 cups shredded lettuce romaine or iceberg
  • 1 cup cherry tomatoes halved
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels fresh, canned, or frozen
  • ½ cup diced red onion
  • ½ cup sliced black olives
  • 1 avocado diced
  • 1 cup shredded cheddar cheese
  • ¼ cup chopped fresh cilantro optional, for garnish

For the Dressing:

  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon taco seasoning
  • Salt and pepper to taste
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Instructions
 

  • Prepare the Shredded Beef:
    Season the beef chuck roast with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Transfer the beef to a slow cooker.
  • Slow Cook the Beef:
    In the same skillet or Dutch oven, add the taco seasoning and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Pour the taco seasoning mixture over the beef in the slow cooker. Cover and cook on low for 6-8 hours or until the beef is tender and easily shreds with a fork.
  • Shred the Beef:
    Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and toss it in the cooking liquid to coat. Keep warm until ready to assemble the salad.
  • Prepare the Salad Ingredients:
    In a large mixing bowl, combine the shredded lettuce, cherry tomatoes, black beans, corn, red onion, sliced black olives, diced avocado, and shredded cheddar cheese. Toss gently to combine.
  • Make the Dressing:
    In a small bowl, whisk together the sour cream, mayonnaise, lime juice, taco seasoning, salt, and pepper until smooth and creamy.
  • Assemble the Salad:
    To serve, divide the salad mixture evenly among serving plates or bowls. Top each portion with a generous helping of the shredded beef. Drizzle with the prepared dressing and sprinkle with chopped cilantro, if desired.
  • Enjoy: Serve immediately and enjoy your delicious Shredded Beef Taco Salad!
Keyword Taco Salad with Shredded Beef