Description
A vibrant and satisfying Taco salad featuring seasoned ground beef, fresh vegetables, and a creamy salsa dressing, perfect for quick weeknight dinners.
Ingredients
Scale
1 lb Ground Beef (lean)
1 packet Taco Seasoning (1 oz)
1/4 cup Water
1 large head Romaine Lettuce
1 pint Cherry Tomatoes (halved)
1 can Black Beans (15 oz, rinsed and drained)
1 cup Corn (canned or frozen, drained if canned)
1/4 cup Red Onion (finely diced)
1 cup Shredded Cheddar Cheese
2–3 cups Tortilla Chips (crushed)
1 large Avocado (diced)
1/2 cup Mayonnaise
1/4 cup Salsa (medium)
1 tbsp Lime Juice
1/2 tsp Cumin (ground)
1/4 tsp Garlic Powder
Salt and Black Pepper (to taste)
Instructions
- Prep your produce by washing and chopping the lettuce, halving the tomatoes, dicing the onion, rinsing the beans and corn, and dicing the avocado
- In a large skillet, cook the ground beef over medium-high heat until fully browned (about 5-7 minutes). Drain excess fat
- Stir in taco seasoning and water into the beef; simmer on medium-low for 2-3 minutes until well coated
- Prepare the creamy salsa dressing by combining mayonnaise, salsa, lime juice, cumin, garlic powder, salt, and pepper in a small bowl; whisk until smooth
- Assemble the salad by starting with a bed of romaine lettuce in bowls
- Layer the seasoned beef followed by cherry tomatoes, black beans, corn, red onion, cheddar cheese, and diced avocado
- Sprinkle crushed tortilla chips on top just before serving
- Drizzle with creamy salsa dressing and serve immediately
Notes
For best results, store salad components separately and assemble just before serving to maintain freshness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 36 g
- Cholesterol: 90 mg