Description
A hearty and flavorful Taco Salad featuring tender slow-cooked shredded beef, fresh vegetables, and a creamy homemade dressing. This recipe combines the richness of seasoned beef chuck roast with crisp lettuce, black beans, corn, and a zesty lime dressing, making it a perfect satisfying meal for any day.
Ingredients
Scale
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)
- 1/2 cup diced red onion
- 1/2 cup sliced black olives
- 1 avocado, diced
- 1 cup shredded cheddar cheese
For the Dressing
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon taco seasoning
- Salt and pepper to taste
For Garnish (optional)
- 1/4 cup chopped fresh cilantro
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!
Notes
- For ease, you can prepare the shredded beef a day ahead and reheat before assembling the salad.
- If you prefer a spicier kick, add extra taco seasoning or a dash of hot sauce to the beef or dressing.
- Use fresh corn kernels for best flavor when in season; otherwise, canned or frozen works well.
- The salad is best served immediately to keep the lettuce crisp and avocado fresh.
- To make it dairy-free, omit the sour cream and cheese or substitute with dairy-free alternatives.
