Shredded Beef Taco Salad Recipe

This taco salad fits our Dairy & Grain Free Lifestyle and is Paleo-friendly.
  • Ready in: 8 hours
  • Prep time: 20 minutes
  • Chill/Cook time: 7 hours, 40 minutes
  • By:
  • Servings: 6

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  • 1 (2 pound) boneless beef chuck roast
  • 1 (14.5 ounce) can reduced sodium beef broth
  • 1 ripe avocado, pitted and peeled
  • ½-1 cup milk of choice (almond, cashew, soy, coconut, rice)
  • 18 ounces chopped Romaine lettuce
  • Taco toppings such as chopped tomatoes, chopped onions, sliced black olives, sliced jalapeños, chopped avocados

cooking methods

  • Slow Cooker


  1. In a 3-quart or larger slow cooker, combine first 3 ingredients and 3 tablespoons Simply Salsa Mix. Cook on LOW 8-10 hours or HIGH 6-8 hours. Shred.
  2. In small bowl, mash avocado with remaining ½ tablespoon Simply Salsa Mix. Whisk in milk to desired consistency.
  3. In large bowl, toss Romaine lettuce with avocado dressing. Divide among 6 dinner plates. Top with shredded beef and desired taco toppings.
Makes 6 servings.

Nutrition per Serving: (does not include taco toppings)
Calories: 350 Total Fat: 21g Sat. Fat: 8g Cholest: 105mg Sodium: 410mg Carbs: 10g Fiber: 5g Sugar: 4g Protein: 31g

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