Chipotle Chili Taco Salad

Servings 4 servings


  • 1 pound lean ground beef
  • 1 large clove garlic minced
  • 1 large shallot chopped
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon ground coriander
  • 1 cup low sodium beef broth or use homemade
  • 4 cups chopped spinach
  • 1 large red bell pepper de-seeded, de-ribbed and
  • 1 cup sliced cherry tomato halves
  • 1 6.5-oz. can sliced black olives drained
  • 2 large avocados pitted, peeled and diced
  • 2 tablespoons apple cider vinegar
  • 1 large chipotle chili pepper de-seeded and minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon raw honey
  • 3 tablespoons extra virgin olive oil


  • Heat a large skillet over medium heat; add ground beef and cook and stir for 5 minutes or until browned.
  • Reduce heat to low and add next 5 ingredients (garlic through beef broth); simmer for 10 minutes or until most of the liquid has evaporated.
  • Remove from heat and set aside to cool.
  • Transfer cooled ground beef to a large bowl; add next 5 ingredients (spinach through avocados).
  • In a small bowl, whisk together remaining ingredients (vinegar through olive oil); drizzle mixture over the taco salad; toss and serve.


SERVING SUGGESTION: A relish tray of carrot, celery and jicama sticks, radishes and cucumber spears.
NUTRITION: Per Serving: 494 Calories; 39g Fat (68.9% calories from fat); 26g Protein; 14g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 484mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 6 Fat; 0 Other Carbohydrates.
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