Description

A quick and delicious taco salad recipe ready in just 25 minutes, perfect for a busy weeknight meal with fresh veggies, seasoned beef, and crunchy tortilla chips.

Ingredients

Units Scale

1 lb ground beef
1 packet taco seasoning mix
3/4 cup water
6 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup shredded cheddar cheese
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh or canned)
1/2 cup diced red onion
1 avocado, diced
1 cup crushed tortilla chips
1/2 cup sour cream (optional)
1/2 cup salsa
Fresh cilantro for garnish

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Instructions

In a skillet over medium heat, cook ground beef until browned, about 5-7 minutes.
Drain excess fat and stir in taco seasoning and water. Simmer for 5 minutes until thickened.
In a large bowl, combine romaine lettuce, cherry tomatoes, cheddar cheese, black beans, corn, and red onion.
Add the cooked beef to the salad mixture and toss lightly.
Top with diced avocado and crushed tortilla chips.
Drizzle with sour cream and salsa if desired.
Garnish with fresh cilantro before serving.

Notes

Use ground turkey or chicken for a lighter option.
Customize with your favorite toppings like jalapeños or olives.
For a healthier dressing, mix Greek yogurt with lime juice and taco seasoning.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5g
Sodium: 580mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 7g
Protein: 24g
Cholesterol: 65mg