Taco Salad
Transform your weeknight dinner game with this vibrant and satisfying Taco Salad—a hearty twist on a classic favorite! Packed with bold flavors and fresh, colorful ingredients, this recipe combines seasoned ground beef with crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and a medley of black beans, corn, and shredded cheddar cheese. Crunchy crushed tortilla chips add the perfect texture, while a zesty homemade taco dressing made from sour cream, salsa, and ranch ties it all together. Ready in just 25 minutes, this quick and easy salad is perfect for busy days or casual get-togethers. Serve it as a stand-alone meal or pair it with your favorite Mexican-inspired sides for a crowd-pleasing feast. Whether you're seeking a healthy twist on tacos or simply love a good salad with flair, this Taco Salad is sure to delight!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 2 tbsp water
- 6 cups romaine lettuce
- 1 cup cherry tomatoes
- 1 cucumber
- 1 cup shredded cheddar cheese
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 avocado
- 1 lime
- 2 cups tortilla chips, crushed
- 1 cup sour cream
- 1 cup salsa
- 0.5 cup ranch dressing
Instructions
Heat a large skillet over medium-high heat and add the ground beef. Cook it until browned and crumbled, about 5-7 minutes.
Drain any excess grease from the skillet and stir in the taco seasoning and water. Cook for another 2-3 minutes, stirring occasionally, until the meat is evenly coated with seasoning. Remove from heat and set aside to cool slightly.
Wash and chop the romaine lettuce into bite-sized pieces. Place it in a large salad bowl.
Halve the cherry tomatoes. Peel and dice the cucumber. Add the tomatoes, cucumber, shredded cheddar cheese, black beans, and corn kernels to the salad bowl.
Dice the avocado and squeeze the juice of one lime over it to prevent browning. Add the avocado to the salad.
In a small bowl, mix together the sour cream, salsa, and ranch dressing to create the taco dressing. Adjust seasoning with salt and pepper if needed.
Add the cooked ground beef to the salad bowl, then toss everything together to combine.
Top the salad with crushed tortilla chips just before serving for added crunch.
Drizzle the taco dressing over the salad, or serve it on the side for each person to add as desired.
Serve immediately and enjoy your fresh and delicious taco salad!
Nutrition Facts
Calories |
3757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.4 g | 335% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 9063 mg | 394% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 52.4 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1641 mg | 126% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4831 mg | 103% | |
*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.
