San Antonio Taco Salad
Transform your weeknight dinner routine with the vibrant and flavor-packed San Antonio Taco Salad! This Tex-Mex inspired dish combines a crisp bed of romaine lettuce with juicy cherry tomatoes, hearty black beans, sweet corn, creamy avocado, and a generous sprinkle of shredded cheddar cheese. The zesty, seasoned ground beef is the star of the show, cooked to perfection with taco seasoning for a savory kick. Topped with crunchy homemade tortilla strips, a zesty lime dressing, and finished with dollops of sour cream and salsa, this salad is both refreshing and satisfying. Ready in just 25 minutes, it’s the perfect balance of wholesome ingredients and bold flavors, making it an irresistible choice for taco lovers and salad enthusiasts alike!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 0.25 cup water
- 6 cups romaine lettuce
- 1 cup cherry tomatoes
- 1 cup black beans, rinsed and drained
- 1 cup sweet corn kernels, drained (canned or fresh)
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 0.25 cup cilantro, chopped
- 2 flour tortillas
- 2 tablespoons olive oil
- 1 lime, juiced
- 0.5 cup sour cream
- 0.5 cup salsa
Instructions
Preheat the oven to 375°F (190°C).
Cut the flour tortillas into thin strips and toss them with 1 tablespoon of olive oil and a pinch of salt. Lay them out on a baking sheet in a single layer and bake for 8-10 minutes, or until golden and crispy. Set aside to cool.
In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes, breaking it up into crumbles with a wooden spoon.
Drain any excess fat from the skillet, then stir in the taco seasoning and 1/4 cup of water. Cook for another 1-2 minutes, stirring occasionally, until the beef is evenly coated and the liquid has mostly evaporated. Remove from heat and let it cool slightly.
Prepare the salad base by chopping the romaine lettuce and placing it in a large bowl. Add the cherry tomatoes (halved), black beans, corn, shredded cheddar cheese, and diced avocado. Toss lightly to combine.
In a small bowl, whisk together the juice of 1 lime, the remaining 1 tablespoon of olive oil, and a pinch of salt and pepper. Drizzle the dressing over the salad and toss to coat.
Divide the salad evenly among four bowls or plates. Top with a scoop of the seasoned ground beef.
Garnish each serving with a handful of baked tortilla strips and a sprinkle of chopped cilantro.
Serve with a dollop of sour cream and a spoonful of salsa on top or on the side.
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5825 mg | 253% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 32.6 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1396 mg | 107% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4228 mg | 90% | |
*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.
