Chili Taco Salad
Satisfy your craving for bold Tex-Mex flavors with this irresistible Chili Taco Salad, a vibrant and hearty dish perfect for any meal of the week! Featuring seasoned ground beef or turkey simmered with chili powder, cumin, and a medley of tomatoes, black beans, and corn, this salad is a flavor-packed symphony in every bite. Served over a fresh bed of romaine lettuce, juicy tomatoes, and creamy avocado, it’s topped with shredded cheddar, crunchy tortilla chips, and zesty cilantro for a perfect balance of textures. Customize each serving with tangy sour cream, salsa, and a squeeze of fresh lime for a personal touch. Quick to prepare in just 40 minutes, this recipe is your go-to option for a nutritious, crowd-pleasing meal loaded with fresh ingredients and irresistible taco-inspired flair!
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Recipe Information
Ingredients
- 1 pound ground beef or turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 15-ounce can canned diced tomatoes with green chilies
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned corn, drained
- 6 cups romaine lettuce, chopped
- 1 cup shredded cheddar cheese
- 2 medium tomatoes, diced
- 1 large avocado, diced
- 0.25 cup fresh cilantro, chopped
- 0.5 cup sour cream (optional)
- 0.5 cup salsa
- 2 cups tortilla chips, lightly crushed
- 1 medium lime, cut into wedges (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 3-4 minutes or until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef or turkey to the skillet and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if needed.
Season the cooked meat with chili powder, ground cumin, paprika, salt, and black pepper. Stir to combine evenly.
Stir in the canned diced tomatoes with green chilies, black beans, and corn. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, to allow the flavors to meld together.
While the chili mixture simmers, prepare the salad base. In a large bowl or platter, arrange the chopped romaine lettuce, diced tomatoes, and avocado.
Once the chili mixture has slightly cooled, spoon it over the salad base.
Top the salad with shredded cheddar cheese and chopped cilantro. Add dollops of sour cream and salsa, if desired.
Sprinkle the crushed tortilla chips over the top for crunch.
Serve immediately with lime wedges on the side for a burst of citrus flavor.
Nutrition Facts
Calories |
4490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.8 g | 328% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 8462 mg | 368% | |
| Total Carbohydrate | 406.3 g | 148% | |
| Dietary Fiber | 95.4 g | 341% | |
| Total Sugars | 55.1 g | ||
| Protein | 183.8 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1823 mg | 140% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 8014 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
