The Best Taco Salad
Elevate your salad game with "The Best Taco Salad," a vibrant, flavor-packed dish that’s as satisfying as it is simple to create. Perfect for busy weeknights or a crowd-pleasing potluck, this recipe combines seasoned taco beef with crisp romaine lettuce, juicy cherry tomatoes, hearty black beans, sweet corn, creamy avocado, and crunchy tortilla chips—all drizzled with a zesty homemade lime dressing. Layered with shredded cheddar and optional garnishes like sour cream and salsa, this taco salad strikes the perfect balance between fresh and indulgent. Ready in just 30 minutes, it’s a healthy, customizable meal loaded with Tex-Mex flair. Whether you’re craving bold flavors or a lighter twist on classic tacos, this salad delivers every time!
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp taco seasoning
- 0.25 cup water
- 8 cups romaine lettuce
- 1.5 cups cherry tomatoes
- 1 cup black beans
- 1 cup shredded cheddar cheese
- 1 cup sweet corn kernels
- 1 avocado
- 0.25 cup cilantro (optional)
- 3 tbsp lime juice
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 cups tortilla chips
- 0.5 cup sour cream (optional)
- 0.5 cup salsa (optional)
Instructions
Heat a large skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 7–8 minutes.
Stir in the taco seasoning and water. Simmer for 2–3 minutes, stirring occasionally, until the beef is fully coated with the seasoning and the mixture thickens slightly. Remove from heat and set aside.
While the beef cooks, wash and chop the romaine lettuce and rinse the cherry tomatoes. Halve the tomatoes and set them aside.
Rinse and drain the black beans. If using canned corn, drain it. If using fresh corn, cook it briefly in boiling water for 3 minutes and then drain.
Dice the avocado and chop the cilantro if you are using it.
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to make the dressing. Taste and adjust seasonings if needed.
To assemble the salad, place the chopped romaine in a large salad bowl or individual serving bowls.
Top the lettuce with the seasoned beef, cherry tomatoes, black beans, corn, shredded cheddar cheese, and diced avocado.
Drizzle the lime dressing over the salad and toss gently to combine.
Crumble the tortilla chips over the salad for a crunchy topping just before serving.
If desired, add a dollop of sour cream and a spoonful of salsa for extra flavor. Garnish with cilantro if using.
Serve immediately and enjoy your taco salad!
Nutrition Facts
Calories |
3196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.0 g | 285% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 7068 mg | 307% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 33.9 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1430 mg | 110% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4181 mg | 89% | |
*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.
