Description
This Taco Salad Recipe is a delicious and satisfying meal that combines the bold flavors of tacos with the freshness of a salad. It’s easy to make and customizable to suit your preferences.
Ingredients
Scale
For the Salad:
- 1 pound ground beef
- 1 tablespoon olive oil (if needed)
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1/4 cup water
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup corn (fresh, canned, or thawed frozen)
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red onion
- 1 avocado, diced
- 1/4 cup sliced black olives (optional)
- 1/2 cup crushed tortilla chips
For the Dressing:
- 1/3 cup sour cream or Greek yogurt
- 1/4 cup salsa
- Juice of 1 lime
Instructions
- Cook the Ground Beef: Heat a skillet over medium heat and add olive oil if the beef is very lean. Cook the ground beef until browned and fully cooked, about 6–8 minutes. Drain excess fat if needed.
- Season the Beef: Add taco seasoning and water, stirring to coat the meat evenly. Simmer for 2–3 minutes, then remove from heat.
- Assemble the Salad: In a large salad bowl or on individual plates, layer the chopped romaine, cherry tomatoes, black beans, corn, cheddar cheese, red onion, avocado, and black olives if using. Top with the seasoned ground beef.
- Make the Dressing: In a small bowl, whisk together sour cream, salsa, and lime juice to make a quick dressing.
- Finish and Serve: Drizzle the dressing over the salad and sprinkle with crushed tortilla chips just before serving.
Notes
- You can swap ground beef for ground turkey or plant-based crumbles.
- Add jalapeños or hot sauce for extra heat.
- This salad is also great served in a tortilla bowl or as a make-ahead meal in mason jars.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg
