Gluten Free Ground Beef Taco Salad Bowl with Avocado Lime Dressing

Total time35 min

Prep time20 min

Cook time15 min

Gluten Free Ground Beef Taco Salad Bowl with Avocado Lime Dressing

Seasoned ground beef, browned until deeply savory and toasted with cumin, smoked paprika, and chili powder, piles on top of crisp romaine, juicy cherry tomatoes, crunchy cucumber, bell pepper, and red onion for a satisfying, protein-packed bowl. The real star is the dressing: ripe avocado, fresh lime juice, jalapeño, and cilantro get blitzed into a creamy, zesty sauce that coats every bite without any heavy cream or mayo weighing it down. Everything comes together fast in one skillet plus a blender, so you get big, bold Tex-Mex flavor with minimal cleanup. It's naturally hearty and filling without any grains, tortillas, or breading getting in the way, which makes it an easy, no-fuss option for a gluten free dinner rotation. Fresh lime wedges and extra cilantro at the end brighten the whole bowl and make it feel like a complete, restaurant-worthy meal you can pull off any night of the week.

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Ingredients

4 servings

For the beef

1 lb ground beef (85/15)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper

For the dressing

2 ripe avocados, pitted and peeled
3 tbsp fresh lime juice (from about 2 limes)
¼ cup water
2 tbsp olive oil
1 small jalapeño, seeded and roughly chopped
¼ cup fresh cilantro leaves
½ tsp salt

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 red bell pepper, diced
¼ red onion, thinly sliced

For serving

¼ cup fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
Make the dressing: combine the avocado, lime juice, water, olive oil, jalapeño, cilantro, and salt in a blender or food processor. Blend until completely smooth and pourable, about 30–45 seconds. If the dressing is too thick to pour, add water 1 tbsp at a time until it reaches a thin, drizzleable consistency. Taste and adjust salt. Set aside.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until no pink remains and the beef registers 160°F (71°C) on an instant-read thermometer, about 7–9 minutes.

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