Description
This Taco Salad features a delicious combination of seasoned ground beef, fresh veggies, and crunchy tortilla chips, topped with creamy avocado and zesty salsa. It’s a quick and customizable dish, perfect for weeknight dinners or gatherings, bursting with flavor and freshness!
Ingredients
Scale
- 1 pound ground beef (or turkey for a lighter option)
- 1 packet taco seasoning (or homemade seasoning)
- 1 cup water
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup corn (canned or frozen, thawed)
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 1 cup salsa (your favorite kind)
- 1 cup tortilla chips, crushed
- 1/2 cup sour cream (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat a medium flame over the stove. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks (about 5-7 minutes).
- Drain any excess fat from the skillet.
- Add the taco seasoning and 1 cup of water to the beef, stirring well to combine.
- Bring to a simmer and cook for about 5 minutes, or until the sauce thickens slightly, stirring occasionally.
- While the beef simmers, wash and chop the romaine lettuce.
- Rinse the cherry tomatoes under cold water and slice them in half.
- Rinse the black beans in a colander and let them drain.
- If using frozen corn, ensure its thawed; if using canned corn, drain and rinse it.
- Dice the avocado just before assembling the salad.
- In a large serving bowl, layer the chopped romaine lettuce as the base.
- Add the cooked ground beef mixture on top of the lettuce, distributing it evenly.
- Sprinkle the halved cherry tomatoes, black beans, and corn over the beef layer.
- Add the shredded cheddar cheese on top.
- Carefully add the diced avocado.
- Drizzle your favorite salsa over the entire salad.
- Top with crushed tortilla chips for crunch.
- Add dollops of sour cream on top if desired.
- Garnish with freshly chopped cilantro.
- Serve immediately to enjoy the crunch of the tortilla chips and the freshness of the veggies.
- Store leftovers in an airtight container in the refrigerator, keeping components separate for freshness.
- Consume leftover beef within 3 days and veggies within 2 days.
Notes
- Would recommend keeping the components separate to maintain the freshness of the ingredients, especially the tortilla chips and avocado.
- Leftover beef can be stored for up to 3 days, while the veggies should be consumed within 2 days for optimal freshness.
- Customize the salad by adding other toppings like jalapeños, olives, or different types of cheese.
- For a vegetarian option, substitute the beef with lentils or additional beans.
- To keep the avocado fresh, consider adding lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes