Description
This Easy Taco Salad is a quick and flavorful meal loaded with seasoned ground beef, fresh veggies, crunchy tortilla chips, and your favorite taco toppings. Perfect for lunch, dinner, or a party, it’s a versatile dish that’s easy to customize!
Ingredients
Units
Scale
For the Taco Meat:
- 1 lb ground beef (or ground turkey)
- 1 tbsp olive oil (if needed)
- 1 packet (1 oz) taco seasoning (or homemade mix)
- 1/4 cup water
For the Salad:
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn (canned, frozen, or fresh)
- 1 avocado, diced
- 1/4 cup red onion, finely diced
- 1 cup tortilla chips, lightly crushed
Optional Toppings:
- Sour cream
- Salsa or pico de gallo
- Guacamole
- Chopped cilantro
- Lime wedges
Instructions
1. Cook the Taco Meat:
- Heat a large skillet over medium heat. If the pan is dry, add 1 tbsp olive oil.
- Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Drain any excess grease, then stir in the taco seasoning and water. Simmer for 2-3 minutes, or until the meat is evenly coated and the liquid reduces slightly. Remove from heat.
2. Assemble the Salad:
- In a large salad bowl or on individual plates, layer the chopped romaine lettuce, tomatoes, shredded cheese, black beans, corn, avocado, and red onion.
- Top with the warm taco meat.
3. Add Crunch and Serve:
- Sprinkle tortilla chips over the salad just before serving for added crunch.
- Add your favorite toppings, such as sour cream, salsa, or guacamole. Serve immediately.
Notes
- Make It Lighter: Use ground turkey or chicken and opt for reduced-fat cheese or Greek yogurt instead of sour cream.
- Vegetarian Option: Swap the taco meat with seasoned black beans or crumbled tofu.
- Storage: Store salad components separately in airtight containers in the refrigerator. Assemble just before serving to keep the lettuce and chips crisp.