Taco Salad
This Taco Salad features seasoned ground beef, crisp romaine lettuce, black beans, tomatoes, cheddar cheese, and crunchy tortilla chips tossed together and topped with your favorite Tex-Mex garnishes. It's a quick, colorful, and satisfying meal perfect for lunch or dinner.
Ingredients
For the Meat
- 1 pound lean ground beef
- 1 packet taco seasoning
- ⅓ cup water
For the Salad
- 1 large head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- ½ cup red onion, diced
Toppings
- 1 avocado, diced
- 1 cup crushed tortilla chips
- ½ cup sour cream
- ½ cup salsa
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Heat a skillet over medium heat.
- Add ground beef and cook until browned.
- Drain excess fat.
- Stir in taco seasoning and water.
- Simmer for 5 minutes.
- Wash and chop the romaine lettuce.
- Place lettuce in a large serving bowl.
- Add tomatoes, black beans, corn, and red onion.
- Allow beef to cool slightly.
- Spoon seasoned beef over the salad mixture.
- Sprinkle shredded cheddar cheese.
- Add diced avocado.
- Top with crushed tortilla chips.
- Garnish with cilantro.
- Serve with salsa, sour cream, and lime wedges.
- Toss before eating if desired.
Notes
- Let the beef cool slightly before adding to lettuce.
- Fresh vegetables provide the best texture.
- Tortilla chips should be added just before serving.
- Homemade taco seasoning enhances flavor.
- Black beans add protein and fiber.
- Avocado adds creaminess and richness.
- Salsa can be mild or spicy.
- Perfect for meal prep when ingredients are stored separately.