Cold Taco Salad
Elevate your weeknight dinners with this vibrant and satisfying Cold Taco Salad, a refreshing twist on traditional tacos! Featuring seasoned ground beef, crisp romaine lettuce, juicy cherry tomatoes, black beans, sweet corn, and a zesty salsa-lime dressing, this no-fuss recipe is perfect for hot days or when you're craving bold Mexican flavors in a cooler form. Topped with crunchy tortilla chips, creamy avocado slices, and a sprinkle of shredded cheddar, this salad combines irresistible textures and flavors in every bite. Whether you're hosting a casual gathering or preparing an easy family meal, this chilled taco salad comes together in just 25 minutes and is as delicious as it is customizable. Serve it as a light entrée or a crowd-pleasing side dish—either way, it's sure to be a hit!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Taco seasoning mix
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Black beans (canned, drained and rinsed)
- 1 cup Corn (canned or fresh, drained if canned)
- 1 cup Shredded cheddar cheese
- 2 cups Tortilla chips
- 1 cup Sour cream
- 1 cup Salsa
- 0.25 cup Fresh cilantro (optional)
- 2 tablespoons Lime juice (fresh)
- 1 piece Avocado (sliced, for topping)
Instructions
In a large skillet, cook the ground beef over medium heat until browned, about 7-10 minutes. Drain any excess fat.
Stir in the taco seasoning mix with a bit of water as directed on the packet. Simmer for 2-3 minutes until the seasoning coats the beef. Remove from heat and allow the beef to cool completely.
While the beef cools, wash and chop the romaine lettuce into bite-sized pieces, and place into a large salad bowl.
Halve the cherry tomatoes and add them to the bowl along with the black beans, corn, and shredded cheddar cheese.
In a small bowl, mix sour cream, salsa, and fresh lime juice to create the dressing. Adjust seasoning with salt if needed.
Once the beef has cooled, add it to the salad mixture. Toss gently to combine.
Just before serving, lightly crush the tortilla chips and sprinkle them over the salad. Add sliced avocado and cilantro for garnish.
Serve chilled with the dressing on the side or tossed into the salad as preferred.
Nutrition Facts
Calories |
3385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.2 g | 285% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 5530 mg | 240% | |
| Total Carbohydrate | 233.3 g | 85% | |
| Dietary Fiber | 55.0 g | 196% | |
| Total Sugars | 50.8 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1791 mg | 138% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5634 mg | 120% | |
*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.
