South-of-the-Border Beef Taco Salad
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South-of-the-Border Beef Taco Salad

South-of-the-Border Beef Taco Salad

with Pickled Onion, Avocado Dressing & Lime Crema

Looking to spice up dinner? Let’s give ‘em something to taco-bout! This taco salad’s got all the textures and flavors you’d expect from your fave Tex-Mex joint: crisp lettuce, spiced beef, onion, and tomato. But, it’s also got a little something extra. We’re talking pickled red onion, a zesty avocado dressing, lime crema, and blue corn tortilla chips for dipping, scooping, and crushing over top. Going the extra mile is just our style!

Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

1 clove


1 unit

Red Onion

1 unit


1 unit

Baby Lettuce

1 unit

Roma Tomato

1.5 ounce

Blue Corn Tortilla Chips

4 tablespoon


2 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Ground Beef

1 tablespoon

Southwest Spice Blend

2 teaspoon

Hot Sauce

Not included in your delivery

½ teaspoon


1 tablespoon

Olive Oil

1 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories680 kcal
Fat45 g
Saturated Fat13 g
Carbohydrate37 g
Sugar9 g
Dietary Fiber7 g
Protein32 g
Cholesterol105 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Large Bowl
Large Pan



• Wash and dry produce. • Halve, peel, and thinly slice half the onion; finely chop remaining. Zest and quarter lime. Peel and mince or grate garlic. Trim and discard root end from lettuce; halve lengthwise, then chop crosswise into 1-inch ribbons. Dice tomato into ½-inch pieces. Gently crush tortilla chips in their bag into small pieces.

Pickle Onion

• In a small microwave-safe bowl, combine sliced onion, juice from two lime wedges, ½ tsp sugar, 1 TBSP water, and a pinch of salt (for 4 servings, use juice from four lime wedges, 1 tsp sugar, 2 TBSP water, and 2 pinches of salt). Microwave until onion is softened, 30 seconds. Set aside to pickle; stirring occasionally.

Make Dressing

• In a large bowl, combine guacamole, half the lime zest, juice from one lime wedge (two wedges for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of garlic. Add water 1 tsp at a time until mixture reaches a thick drizzling consistency. Season with salt and pepper.

Mix Crema

• In a second small bowl, combine sour cream and remaining lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook Beef

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chopped onion; cook, stirring, until slightly softened, 2-3 minutes. • Add beef*, Southwest Spice, remaining garlic, ¾ tsp salt (1½ tsp for 4 servings), and pepper. Cook, breaking meat up into pieces, until almost cooked through, 3-5 minutes. • Add hot sauce and ¼ cup water (1⁄3 cup for 4). Reduce heat to medium low and simmer until liquid has absorbed and beef is cooked through, 1-2 minutes. Season with salt and pepper to taste.

Finish & Serve

• Add lettuce to bowl with dressing. Toss until thoroughly coated. • Divide salad between bowls. Top with beef (draining excess grease if necessary), tomato, pickled onion (draining first), and tortilla chips. Drizzle crema over top and serve.