Taco Salads
Elevate your weeknight dinners with these vibrant and delicious Taco Salads, a perfect fusion of fresh vegetables, hearty protein, and bold Tex-Mex flavors. This crowd-pleasing recipe features tender, seasoned ground beef atop a bed of crisp romaine lettuce, complemented by juicy cherry tomatoes, creamy avocado, sweet corn, savory black beans, and a sprinkle of shredded cheddar cheese. The crushed tortilla chips add irresistible crunch, while a dollop of sour cream, tangy salsa, and optional cilantro bring a burst of zingy freshness with every bite. Ready in just 25 minutes, this customizable dish is served with lime wedges for a citrusy finishing touch. Whether you’re hosting Taco Tuesday or craving a healthy twist on your favorite tacos, this deconstructed taco salad is sure to become a fast favorite.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 packet Taco seasoning
- 0.25 cup Water
- 6 cups Romaine lettuce
- 1.5 cups Cherry tomatoes
- 1 cup Canned black beans, rinsed and drained
- 1 cup Shredded cheddar cheese
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 cup Tortilla chips, crushed
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 0.25 cup Cilantro, chopped (optional)
- 1 large Avocado, diced
- 1 whole Lime, cut into wedges
Instructions
Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned, about 5-7 minutes. Drain any excess fat.
Stir in the taco seasoning and water to the cooked beef. Stir well to evenly coat the meat with seasoning and let it simmer for 2-3 minutes. Remove from heat and set aside.
While the beef cooks, prepare the vegetables. Chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, and dice the avocado.
In a large salad bowl or on individual plates, create a base layer of romaine lettuce.
Top the lettuce with seasoned ground beef, cherry tomatoes, black beans, corn, shredded cheddar cheese, avocado, and a sprinkle of crushed tortilla chips.
Finish by adding a dollop of sour cream, a spoonful of salsa, and, if desired, a sprinkle of chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the taco salad.
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 7450 mg | 324% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 35.4 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1349 mg | 104% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4743 mg | 101% | |
*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.
