🥗 Large Bowl Taco Salad
Ingredients (serves 4–6)
For the Salad
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1 lb (450 g) ground beef, turkey, or plant-based protein
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1 packet taco seasoning (or homemade: chili powder, cumin, paprika, garlic powder, onion powder, salt)
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1 head romaine lettuce, chopped
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1 cup cherry tomatoes, halved
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1 cup canned black beans, drained and rinsed
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1 cup corn (fresh, frozen, or canned)
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1 small red onion, diced
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1 avocado, diced
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1 cup shredded cheddar or Mexican blend cheese
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½ cup sliced black olives (optional)
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1 cup crushed tortilla chips or strips
For the Dressing
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½ cup sour cream or Greek yogurt
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2 tbsp salsa
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1 tsp lime juice
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Salt & pepper to taste
Instructions
1. Cook the Protein
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Heat a skillet over medium heat.
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Add ground meat and cook until browned.
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Drain excess fat, then stir in taco seasoning (and ¼ cup water if using packet seasoning). Simmer 2–3 minutes.
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Let cool slightly.
2. Prepare the Salad Base
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In a large bowl, combine lettuce, tomatoes, beans, corn, red onion, avocado, and olives.
3. Add Protein & Cheese
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Top salad with cooked taco meat and shredded cheese.
4. Make the Dressing
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Mix sour cream, salsa, lime juice, salt, and pepper in a small bowl.
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Drizzle over the salad, or serve on the side.
5. Finish with Crunch
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Just before serving, sprinkle crushed tortilla chips over the top for texture.
🌮 Optional Toppings & Variations
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Jalapeño slices for spice
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Pickled onions
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Fresh cilantro
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Hot sauce or taco sauce
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Guacamole instead of avocado
💡 Tips
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For meal prep: keep chips and avocado separate until serving.
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For a lighter version: use lean turkey or black beans only, and skip the cheese.
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Add lime wedges on the side for an extra citrus kick.
If you want, I can also give a fully “loaded” taco salad version with all the toppings you see at restaurants, perfect for a party-sized serving in one giant bowl.
Do you want me to make that?
