On the Go Taco Salad
Perfectly portable and bursting with bold Tex-Mex flavors, this "On the Go Taco Salad" is your answer to a quick, satisfying meal that doesn’t skimp on taste. This recipe layers crisp romaine lettuce, juicy cherry tomatoes, seasoned ground beef, black beans, sweet corn, and creamy avocado, all topped with a tangy salsa-sour cream dressing and the irresistible crunch of crushed tortilla chips. Ready in just 20 minutes, this flavorful salad is ideal for busy weekdays, meal preps, or picnics. Packed with protein and customizable with toppings like cilantro or Greek yogurt, it’s a vibrant twist on a classic taco feast—all made wonderfully portable for wherever your day takes you.
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Recipe Information
Ingredients
- 0.5 lb Ground beef (lean or extra-lean)
- 1 tbsp Taco seasoning
- 2 tbsp Water
- 4 cups Romaine lettuce (chopped)
- 1 cup Cherry tomatoes (halved)
- 0.5 cup Shredded cheddar cheese
- 0.5 cup Canned black beans (rinsed and drained)
- 0.5 cup Sweet corn (fresh, canned, or frozen and cooked)
- 0.25 cup Sour cream (or Greek yogurt)
- 0.25 cup Salsa
- 1 cup Crushed tortilla chips
- 0.5 Avocado (diced, optional)
- 2 tbsp Fresh cilantro (chopped, optional)
Instructions
In a medium skillet, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain any excess grease.
Stir in the taco seasoning and water, allowing the mixture to simmer for 2-3 minutes, until the beef is well coated in seasoning. Remove from heat and let cool slightly.
While the beef is cooking, prepare the salad base by dividing the chopped romaine lettuce into portable containers or bowls.
Top the lettuce with the halved cherry tomatoes, shredded cheddar cheese, black beans, corn, and any additional toppings like avocado or cilantro, if using.
Add the cooked taco-seasoned ground beef to the salad, dividing it evenly between the servings.
In a small container, mix together the sour cream and salsa to create a simple dressing. Pack the dressing separately if you’re taking the salad on the go.
Just before eating, drizzle the salsa-sour cream dressing over the salad and sprinkle with crushed tortilla chips for added crunch.
Serve immediately or store in the refrigerator for up to 1 day, ensuring the tortilla chips are added right before eating to maintain their crispness.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 16.5 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 654 mg | 50% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2329 mg | 50% | |
*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.
