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Easy Taco Salad Recipe

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4 from 8 reviews

This Easy Taco Salad is a quick, flavorful dish combining seasoned ground beef, fresh vegetables, and crunchy tortilla chips, perfect for a hearty lunch or dinner. Loaded with protein and fresh ingredients, it offers a delicious Tex-Mex inspired meal ready in just 30 minutes.

Ingredients

Meat and Seasoning

  • 1 pound lean ground beef
  • 1 ounce taco seasoning (1 packet, or 2 tablespoons homemade)

Salad Components

  • 6 cups chopped romaine lettuce (or iceberg lettuce, chopped)
  • 1 cup canned black beans (drained and rinsed, optional)
  • 1 cup diced fresh tomatoes
  • 1 cup shredded cheddar cheese
  • 1 avocado (diced)
  • toppings as desired (olives, bell peppers, jalapenos, red or green onion)

Crunch and Dressing

  • 1 cup tortilla chips
  • ½ cup salsa
  • ½ cup sour cream

Instructions

  1. Brown the Beef: In a medium skillet over medium-high heat, brown the lean ground beef until there is no pink left. Drain off any excess fat to keep the dish lean and flavorful.
  2. Season the Meat: Add the taco seasoning and ½ cup of water to the skillet. Stir well and let it simmer uncovered over medium heat for about 5 minutes or until the mixture thickens. Stir in the drained black beans if using, combining thoroughly.
  3. Assemble the Salad Base: Place the chopped romaine lettuce in a large salad bowl or divide it among individual serving bowls. Evenly distribute the seasoned meat mixture over the lettuce, then add diced tomatoes, shredded cheddar cheese, diced avocado, and your choice of additional toppings such as olives, bell peppers, jalapenos, or onions.
  4. Finish with Crunch and Dressing: Top the assembled salad with crunchy tortilla chips. Add salsa and sour cream on top or serve on the side for added flavor and creaminess. Serve immediately for best texture.

Notes

  • For a vegetarian version, substitute the ground beef with a plant-based meat alternative or extra black beans.
  • Feel free to customize the toppings based on your preference, including adding corn, jalapenos, or sliced olives.
  • To reduce sodium, use low-sodium taco seasoning or make your own at home.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but add chips just before serving to keep them crisp.

Find it online: https://dishcooks.com/easy-taco-salad-recipe/