Description
This hearty Taco Salad combines seasoned ground beef with fresh vegetables, cheese, and crunchy tortilla chips for a delicious and satisfying meal. Perfect for a quick weeknight dinner or casual gatherings, this layered salad is bursting with flavor and texture, featuring romaine lettuce, cherry tomatoes, black beans, corn, avocado, olives, and a tangy dressing of sour cream, salsa, and lime juice.
Ingredients
Scale
For the Beef
- 1 pound ground beef
- 1 tablespoon taco seasoning
- ½ cup water
For the Salad
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- ½ cup sliced black olives
- 1 cup crushed tortilla chips
For the Dressing
- ½ cup sour cream
- ½ cup salsa
- 2 tablespoons fresh lime juice
Instructions
- Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until browned and cooked through, about 7–8 minutes. Drain excess fat.
- Season the Meat: Stir in the taco seasoning and water, then simmer for 2–3 minutes until the meat is well coated and the sauce slightly thickens. Remove from heat and let cool slightly.
- Prepare the Salad Base: In a large salad bowl, layer the chopped romaine lettuce, halved cherry tomatoes, rinsed black beans, corn kernels, shredded cheddar cheese, diced avocado, and sliced black olives.
- Add the Beef: Top the layered salad ingredients with the seasoned ground beef.
- Finish with Toppings and Dressing: Just before serving, sprinkle the crushed tortilla chips over the top and drizzle with sour cream, salsa, and fresh lime juice.
- Serve: Toss gently to combine all ingredients or serve as a layered salad for an attractive presentation.
Notes
- You can substitute ground turkey or chicken for the beef for a leaner option.
- For a lighter dressing, replace sour cream with Greek yogurt.
- This salad can be served in individual portions or layered in jars for convenient meal prepping.
