Taco Salad
This easy Taco Salad has seasoned ground beef or turkey, crisp romaine, fresh vegetables, cheese, crunchy tortilla chips, and a creamy salsa-lime dressing. Ready in 40 minutes.
Servings: 6 servings
Equipment
- large skillet
- mixing bowl (large)
- small bowl
Ingredients
Taco Salad
- 1 pound ground beef or turkey
- ¼ cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt and black pepper to taste
- 1 head romaine lettuce chopped (about 6-8 cups)
- 1 cup cherry tomatoes halved
- 1 cup shredded cheddar cheese
- 1 cup tortilla chips crushed
- ½ cup canned corn drained
- ½ cup canned black beans rinsed and drained
- 1 avocado diced
Creamy Salsa Dressing
- ¼ cup sour cream
- 2 tablespoons salsa
- 1 tablespoon lime juice
- salt and black pepper to taste
- Catalina dressing optional, for serving
Instructions
- In a large skillet, cook the ground beef or turkey over medium-high heat until browned and cooked through, breaking it up as it cooks.1 pound ground beef
- Add the water, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Stir to combine.¼ cup water, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon paprika, salt and black pepper
- In a large bowl, combine the romaine, cherry tomatoes, cheddar cheese, crushed tortilla chips, corn, and black beans.1 head romaine lettuce, 1 cup cherry tomatoes, 1 cup shredded cheddar cheese, 1 cup tortilla chips, ½ cup canned corn, ½ cup canned black beans
- Add the cooked meat to the bowl and toss everything together.
- In a small bowl, whisk together the sour cream, salsa, lime juice, salt, and black pepper.¼ cup sour cream, 2 tablespoons salsa, 1 tablespoon lime juice, salt and black pepper
- Pour the dressing over the salad and toss until combined.
- Top with diced avocado, extra cheese, and optional Catalina dressing. Serve immediately.1 avocado, Catalina dressing
Notes
🥡 Storage: Refrigerate leftovers in an airtight container for up to 2 days. Keep the dressing, avocado, and tortilla chips separate when possible.
♨️ Reheating: Serve the salad fresh. If stored separately, reheat only the cooked meat in a skillet or microwave until hot, then add it to the fresh salad ingredients.
❄️ Freezing: Do not freeze the assembled salad. You can freeze cooked, seasoned beef or turkey separately in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
💡 Tips for Best Results: Add water with the seasonings to keep the meat moist. Drain the beans and corn. Add dressing, avocado, and tortilla chips just before serving.
🍳 Alternate Cooking Methods: No alternate cooking method is recommended for the assembled salad. Cook the seasoned meat in a skillet as directed, then combine it with the fresh ingredients.
♻️ Leftovers: Use separately stored seasoned meat and toppings for taco bowls or wraps.
📝 Notes: Catalina dressing is optional and adds a sweeter tomato flavor. For extra heat, add jalapeños, hot sauce, or more chili powder.
Nutrition
Calories: 441kcal | Carbohydrates: 27g | Protein: 23g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 379mg | Potassium: 852mg | Fiber: 7g | Sugar: 3g | Vitamin A: 9866IU | Vitamin C: 15mg | Calcium: 178mg | Iron: 4mg
