My Taco Salad
Elevate your weeknight dinner routine with "My Taco Salad," a vibrant and hearty meal that combines bold Tex-Mex flavors with the fresh crunch of a classic salad. Packed with seasoned ground beef, crisp romaine lettuce, juicy cherry tomatoes, black beans, sweet corn, and creamy avocado, this dish is a satisfying medley of textures and tastes. A squeeze of fresh lime, a sprinkle of shredded cheddar cheese, and a topping of crushed tortilla chips add tangy, cheesy, and crunchy elements to every bite. Whether garnished with cilantro or finished with a dollop of sour cream, this quick and easy 25-minute recipe is both weeknight-friendly and delightfully customizable. Perfect for a crowd-pleasing main dish or a solo indulgence, "My Taco Salad" is a flavorful, one-bowl wonder that will keep you coming back for more.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Taco seasoning
- 0.25 cup Water
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Canned black beans (drained and rinsed)
- 1 cup Sweet corn kernels
- 1 cup Cheddar cheese (shredded)
- 1 large Avocado
- 1 medium Lime
- 0.5 cup Sour cream
- 2 tablespoons Cilantro (chopped, optional)
- 2 cups Tortilla chips
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Heat a skillet over medium heat and add olive oil.
Add ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes.
Stir in the taco seasoning and water. Simmer for 2-3 minutes until the sauce thickens and coats the beef. Remove from heat and let it cool slightly.
While the beef is cooking, prepare the salad base. Chop the romaine lettuce and place it in a large salad bowl.
Halve the cherry tomatoes, cube the avocado, and add them to the bowl along with the drained black beans, corn, and shredded cheddar cheese.
Squeeze the juice of the lime over the salad for a fresh citrus zing.
Add the cooked ground beef to the salad once it has cooled slightly.
Lightly crush the tortilla chips and sprinkle them over the salad for a crunchy texture.
Top with a dollop of sour cream and garnish with chopped cilantro if desired.
Toss everything together just before serving or serve layered for a more aesthetic presentation.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 7.3 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 337 mg | 26% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1063 mg | 23% | |
*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.
