Description
A quick and easy taco salad recipe made in just 25 minutes, featuring seasoned ground beef, fresh veggies, crunchy tortilla chips, and a zesty dressing — perfect for a weeknight dinner.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 packet taco seasoning
- 3/4 cup water
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned or frozen)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced black olives
- 1/4 cup diced red onion
- 1 avocado, diced
- 1 cup crushed tortilla chips
- 1/2 cup sour cream or Greek yogurt (optional)
- 1/2 cup salsa or taco sauce
- 1 tbsp olive oil (for cooking)
Instructions
- In a skillet over medium heat, heat olive oil and cook ground beef until browned.
- Add taco seasoning and water, stir well, and simmer for 5-7 minutes until sauce thickens.
- In a large bowl, combine lettuce, cherry tomatoes, black beans, corn, cheese, olives, onion, and avocado.
- Add the cooked ground beef on top of the salad mixture.
- Drizzle salsa or taco sauce and sour cream (or Greek yogurt) over the salad.
- Top with crushed tortilla chips for crunch.
- Toss gently to combine and serve immediately.
Notes
- You can substitute ground beef with ground turkey or plant-based meat for a lighter or vegetarian version.
- Add jalapeños for extra heat.
- Best served immediately to maintain crunchiness of chips.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 65mg