Taco Salad with Ground Beef
What makes this taco salad stand out is the crispy lettuce topped with seasoned ground beef, crunchy tortilla chips, and all your favorite taco toppings. It’s a balance of fresh veggies and savory flavors that will leave everyone asking for seconds.
Equipment
- Large skillet
- Wooden spoon or spatula
- Cutting Board and Knife
- Large mixing bowl
- Measuring cups and spoons
- Small bowl and whisk
- Colander
Ingredients
For the Salad:
- 1 head of romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup shredded cheddar cheese
- 1/2 cup red onion diced
- 1 cup black beans drained and rinsed
- 1 avocado sliced or diced
- 1 cup corn kernels canned, fresh, or frozen
- 2 cups tortilla chips crushed slightly
For the Ground Beef:
- 1 pound ground beef
- 1 packet taco seasoning or 2 tablespoons homemade seasoning
- 1/4 cup water
For the Dressing:
- 1/2 cup sour cream
- 1/4 cup salsa
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
Step 1: Cook the Ground Beef
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned (about 6-8 minutes).
- Drain any excess grease from the skillet, then stir in the taco seasoning and water. Let it simmer for 2-3 minutes until the seasoning is evenly mixed and the beef is flavorful. Set aside to cool slightly.
Step 2: Prep the Salad
- While the beef cooks, chop the romaine lettuce, halve the cherry tomatoes, dice the red onion, and slice the avocado.
- In a large mixing bowl, combine the lettuce, tomatoes, onion, corn, black beans, and shredded cheddar cheese.
Step 3: Make the Dressing
- In a small bowl, whisk together the sour cream, salsa, lime juice, ground cumin, salt, and pepper. Adjust seasoning to taste.
Step 4: Assemble the Salad
- Add the cooked ground beef to the salad bowl and toss gently to combine.
- Drizzle the dressing over the salad and toss again until everything is evenly coated.
- Just before serving, top the salad with crushed tortilla chips and sliced avocado.
Step 5: Serve
- Scoop the taco salad into bowls and enjoy immediately. You can serve it with extra lime wedges or hot sauce for added flavor!
Notes
Nutritional Value (Per Serving)
- Calories: 450–500 kcal
- Protein: 24–26g
- Carbohydrates: 30–35g
- Fiber: 7–9g
- Fat: 26–30g
- Saturated Fat: 10–12g
- Cholesterol: 70–80mg
- Sodium: 750–850mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.