Prep Time::20 mins
Cook Time::10 mins
Total Time::30 mins
Servings::4
Yield::4 servings
Ingredients
1 pound lean ground beef
¾ cup water
1 (1 ounce) packet taco seasoning mix
1 head romaine lettuce, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) basket grape tomatoes, chopped
1 avocado, pitted and sliced
½ cup chopped carrots, or to taste
½ cup chopped green bell pepper, or to taste
½ cup chopped celery, or to taste
¼ cup shredded Cheddar cheese, or to taste (Optional)
¼ cup lime juice
3 tablespoons honey
2 tablespoons champagne vinegar
2 tablespoons chopped fresh cilantro, or to taste (Optional)
2 tablespoons Dijon mustard
3 cloves garlic, minced
salt and ground black pepper to taste
Directions
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.