Fauxjita – Taco Salad

Cook time: 20m

Yield: 1-2 servings

Last Updated on December 10, 2023

Easy and quick salad to make that reminds you of the Mexican restaurants you used to go to! I like making this when I have ground beef leftovers and want to make something quick.


  • 4 oz ground beef, cooked
  • 1 1/2 cups iceberg lettuce, chopped
  • 2 tablespoons sour cream
  • 1 stalk green onions, chopped
  • 1 oz white cheese, shredded or crumbled (optional, leave out for dairy-free)
  • seasoning as desired or tolerated


  • Prepare ground beef - cook on stove top in heavy skillet. For low-salicylate options, some may tolerate a little garlic (1/4 tsp or half clove) added, maybe a Tbsp of onion, or add leeks. I like to sauté and brown it up, breaking it up with a spatula. For the last few minutes, I add a little water (1/4 cup) and cover with a lid which softens it up, leaves it moist, and distributes any flavors. Then I remove the lid and let the water evaporate. Add salt to taste. I like it served hot.
  • Add chopped lettuce to bowl.
  • I like to add cheese under the meat (so it melts), but if you are serving to others, add the cheese on top of the meat so it looks prettier. Cheeses I recommend are Monterrey Jack, Provolone, white cheddar, or Havarti. Mexican cheeses are great with this meal like Cotija or Queso Blanco.
  • Add ground beef.
  • Top with sour cream and green onions.

Additional Notes

When I cook for others, I'll include a sprinkle of crunched up tortilla chips and a spoonful of salsa. For mine, I'll add some Beanitos black bean or white bean chips if I have them.

Diet Type(s)

Negligible or Low Salicylate
Keto/Low Carb