Entree: United States – Classic American Taco Salad (Beef and Lettuce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 1 head iceberg lettuce, approx. 1 lb (454 g), shredded
- 1 cup (240 g) diced tomato
- 1 medium yellow onion, approx. 6 oz (170 g), diced
- 2 cloves garlic, approx. 0.21 oz (6 g), minced
- 1 medium carrot, approx. 4 oz (115 g), grated
- 1 poblano pepper, approx. 4 oz (115 g), roasted and diced
- 1 cup (70 g) sliced button mushrooms, cooked

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 1 head iceberg lettuce, approx. 1 lb (454 g), shredded
- 1 cup (240 g) diced tomato
- 1 medium yellow onion, approx. 6 oz (170 g), diced
- 2 cloves garlic, approx. 6 g, minced
- 1 medium carrot, approx. 4 oz (115 g), grated
- 1 poblano pepper, approx. 4 oz (115 g), roasted and diced
- 1 cup (70 g) sliced button mushrooms, cooked

Instructions

1. In a large skillet over medium-high heat, brown the ground beef, breaking it up until fully cooked and most juices have evaporated, about 7–9 minutes.
2. Add the diced onion and minced garlic to the beef and cook until the onion is softened, 3–4 minutes.
3. Stir in the grated carrot, sliced mushrooms, roasted diced poblano, and diced tomato; reduce heat to medium and cook until vegetables are tender and the mixture is slightly reduced, about 8–10 minutes.
4. Arrange shredded iceberg lettuce in a large bowl or individual plates; spoon the hot beef mixture over the lettuce.
5. Toss briefly to combine if desired and serve immediately.