🥗 Taco Salad
🍽️ Serves: 4
⏱️ Ready in: 20–25 minutes
🛒 Ingredients:
For the salad:
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1 lb ground beef (or ground turkey/chicken/plant-based alternative)
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1 packet taco seasoning (or homemade blend)
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1 head romaine lettuce, chopped
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1 cup cherry tomatoes, halved
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1 cup black beans, rinsed and drained
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1 cup corn kernels (fresh, canned, or frozen and thawed)
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1 cup shredded cheddar or Mexican blend cheese
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1/2 cup sliced black olives (optional)
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1 avocado, diced
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1/4 cup red onion, finely chopped
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Tortilla chips, crushed or whole (for topping)
For the dressing (optional):
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1/2 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 beef:
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In a skillet over medium heat, cook ground beef until browned.
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Drain excess fat.
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Add taco seasoning and about 2/3 cup water. Simmer until thickened (about 5 minutes). Set aside.
2. Make the dressing (if using):
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Mix sour cream, salsa, lime juice, salt, and pepper in a small bowl.
3. Assemble the salad:
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In a large bowl, combine lettuce, tomatoes, beans, corn, cheese, olives, avocado, and red onion.
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Add the cooked beef and toss gently.
4. Serve:
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Drizzle with dressing or serve dressing on the side.
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Top with crushed tortilla chips for crunch.
💡 Tips & Variations:
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Swap ground beef for grilled chicken, shrimp, or even tofu.
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Add fresh cilantro, jalapeños, or pickled onions for extra zing.
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For a lighter version, skip the cheese and sour cream or use reduced-fat options.
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Serve in a large tortilla shell bowl for a fun presentation.
Want a vegetarian or vegan taco salad, or a healthy low-carb version? Let me know!
