Description
A quick and flavorful taco salad combining seasoned ground beef, fresh vegetables, and crunchy tortilla chips—perfect for a weeknight dinner.
Ingredients
- 1 lb lean ground beef
- 1 packet (1 oz) taco seasoning
- 1 head romaine lettuce, chopped (about 6 cups)
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped red onion
- 1 avocado, diced
- 1 cup crushed tortilla chips
- 1/2 cup sour cream
- 1/2 cup salsa
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- In a large skillet over medium heat, cook the ground beef until browned, about 5–7 minutes. Drain excess fat.
- Add taco seasoning and 2/3 cup water to the beef, stir and simmer until liquid is mostly absorbed, about 2–3 minutes. Remove from heat.
- In a large salad bowl, combine chopped lettuce, cherry tomatoes, black beans, corn, red onion, and avocado.
- Add the seasoned beef on top of the salad vegetables.
- Sprinkle shredded cheddar cheese and crushed tortilla chips over the salad.
- In a small bowl, whisk together sour cream and salsa, then drizzle over the salad.
- Garnish with chopped cilantro, if desired, and gently toss before serving.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Make it vegetarian by omitting beef and adding extra beans or tofu.
- Prepare the beef ahead and refrigerate for an easy assembly during the week.
- If you like heat, add sliced jalapeños or a dash of hot sauce.