Description
This Taco Salad features crisp lettuce topped with seasoned ground beef, fresh vegetables, creamy taco dressing, and crunchy tortilla chips for a bold and satisfying meal.
Ingredients
Scale
- 1 oz taco seasoning
- 16 oz salsa, divided
- 3/4 cup sour cream, divided
- 1 avocado
- 1/8 teaspoon salt
- 1 teaspoon lime juice
- 1 tablespoon olive oil
- 1 lb ground beef
- 3 tablespoons cilantro, chopped
- 1 head iceberg or romaine lettuce, chopped
- 2 Roma tomatoes, diced
- 2 jalapeno peppers, seeded and diced
- 1 cup black beans, drained and rinsed
- 1 cup whole kernel corn, drained
- 1/4 cup black olives, sliced
- 1/3 cup red onion, diced
- 1 1/2 cups shredded Mexican cheese blend
- 4 oz tortilla chips
Instructions
- Combine 1/3 cup sour cream, 1/3 cup salsa, and 1/2 tablespoon taco seasoning to make the dressing.
- Mash avocado with lime juice and salt and set aside.
- Heat olive oil in a skillet over medium-high heat and cook ground beef until browned, about 7 minutes. Drain grease.
- Stir in taco seasoning, 3/4 cup salsa, and cilantro. Simmer briefly.
- Arrange lettuce on plates and top with beef mixture.
- Add tomatoes, jalapenos, black beans, corn, olives, red onion, and cheese.
- Top with mashed avocado and remaining sour cream.
- Drizzle with dressing and sprinkle with tortilla chips before serving.
Notes
- Cheddar and Monterey Jack can replace Mexican cheese blend.
- Use ground turkey instead of beef if preferred.
- Store leftovers in airtight containers for up to 3 days.
- Reheat meat mixture before assembling leftovers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 817
- Sugar: 11g
- Sodium: 2174mg
- Fat: 46g
- Saturated Fat: 17g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 59g
- Fiber: 16g
- Protein: 47g
- Cholesterol: 133mg