Low FODMAP Taco Salad Deluxe
Seasoned ground beef, crunchy tortilla chips, cheese, and fresh vegetables with smoky ranch dressing. All your taco favorites in salad form.
Instructions
- 1
In a large salad bowl, combine greens, cilantro, bell pepper, scallion greens, and tomato.
- 2
Brown ground beef in a large skillet over medium-high heat, breaking it into crumbles.
- 3
Cook about 10 minutes until fully cooked. Drain fat if desired.
- 4
Add taco seasoning and water. Stir and cook 2 more minutes.
- 5
While beef cooks, whisk together olive oil, lime juice, paprika, salt, and pepper for dressing.
- 6
Just before serving, add warm beef to the salad bowl.
- 7
Top with cheese and crushed tortilla chips.
- 8
Drizzle with dressing and toss gently.
- 9
Garnish with extra cilantro if desired.
- 10
Serve immediately while beef is warm and chips are crispy.
FODMAP Notes
Use homemade taco seasoning without onion or garlic powder - cumin, paprika, oregano, and chili powder are all safe. Only scallion greens are used. Corn tortilla chips are naturally low FODMAP.
Tips
- 💡 Make your own taco seasoning for FODMAP safety
- 💡 Add jalapeños for heat
- 💡 Top with lactose-free sour cream
- 💡 Use a taco salad bowl for fun presentation
Recipe Notes
This crowd-pleasing salad has all the flavors of tacos without the shells. The warm beef and crunchy chips make it extra satisfying.
Substitutions
- Protein: Ground turkey or seasoned black beans (1/4 cup)
- Cheese: Pepper jack or queso fresco
- Chips: Plantain chips for variety
Storage
- Best: Serve immediately for crispy chips
- Components can be prepped ahead
FODMAP Stacking Note
One serving (1/4 of salad) is low FODMAP. Verify your taco seasoning ingredients.
Related Recipes
- Low FODMAP Mexican Egg Brunch
- Low FODMAP Breakfast Tacos
- Low FODMAP Quick Steak Tacos