Description
A delicious and hearty taco salad featuring ground beef, fresh vegetables, and a creamy dressing.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground beef (I use 90% lean)
- 1 packet taco seasoning (divided, I use reduced sodium, medium heat)
- 1/4 cup water
- 4 cups romaine lettuce
- 1 or 2 medium tomatoes (diced, I used Roma, vine-ripened or cherry tomatoes may be substituted)
- 1 medium ripe Hass avocado (peeled and diced)
- 1 cup Mexican shredded cheese blend
- 1 cup tortilla chips (crushed)
- 3/4 cup corn (I used frozen, fresh may be substituted)
- 3/4 cup canned black beans (drained and rinsed)
- 1/2 cup mayonnaise (lite okay)
- 1/4 cup sour cream (lite okay, plain Greek yogurt may be substituted)
- 3 to 4 tablespoons lime juice (or as necessary for flavor and consistency)
- 1/4 cup fresh cilantro leaves (finely minced)
- 1/2 teaspoon granulated sugar (optional and to taste)
Instructions
- To a large skillet, add the olive oil, beef, and brown over medium-high heat, breaking up beef and stirring frequently for even cooking.
- After beef has browned, optionally drain it (I didn’t need to) and evenly sprinkle with 2 tablespoons taco seasoning, add 1/4 cup water, and simmer over medium heat for about 3 to 4 minutes, or until sauce has thickened some. Allow beef to rest in pan off the heat while you assemble the salad.
- To a large platter or bowl, add the lettuce, tomatoes, avocado, cheese, tortilla chips, corn, black beans, and beef; set aside.
- To a small bowl, add the mayo, sour cream, lime juice, remaining taco seasoning, and whisk to combine.
- Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired. Taste dressing and depending on how much lime juice was used, optionally add sugar to taste if desired.
- Evenly drizzle dressing over salad and toss to combine.
Notes
- You can adjust the level of spice by adjusting the taco seasoning used.
- Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 85mg