Description
This Taco Salad Recipe is a delicious and satisfying meal that combines seasoned ground beef with fresh vegetables, cheese, and a creamy dressing. It’s a perfect choice for a quick and flavorful dinner.
Ingredients
Scale
For the Taco Meat:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1/4 cup water
For the Salad:
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes (halved)
- 1/2 cup shredded cheddar cheese
- 1/2 cup canned black beans (rinsed and drained)
- 1/2 cup corn (cooked or canned and drained)
- 1/4 cup sliced black olives
- 1/4 cup diced red onion
- 1 avocado (diced)
- 1/2 cup crushed tortilla chips
- 1/3 cup sour cream or Greek yogurt
- 1/3 cup salsa
Instructions
- Cook the Taco Meat: Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula. Drain excess grease if needed. Stir in taco seasoning and water; simmer for 3 to 4 minutes until thickened. Set aside to cool slightly.
- Assemble the Salad: In a large bowl, layer the romaine lettuce, tomatoes, cheddar cheese, black beans, corn, olives, red onion, avocado, and crushed tortilla chips. Add the cooked taco meat on top.
- Prepare the Dressing: In a small bowl, mix the sour cream and salsa to create a simple dressing. Drizzle over the salad just before serving, or serve on the side.
Notes
- For a healthier version, use ground turkey or plant-based crumbles.
- You can also serve this salad in a tortilla bowl for a fun presentation.
- Add jalapeños or hot sauce for extra spice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 large bowl
- Calories: 430
- Sugar: 4g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 70mg
