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Taco Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 650
A flavorful and easy-to-make taco salad perfect for a quick lunch or dinner, combining seasoned beef with fresh vegetables and cheese.

Ingredients

Meat and Seasonings

  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 packet taco seasoning

Vegetables and Toppings

  • 6 cups romaine lettuce (about 1 head)
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can corn, drained
  • 1 piece avocado, thinly sliced
  • 1 cup shredded cheddar cheese
  • 2 cups cherry tomatoes, halved

Dressing and Garnishes

  • to taste Salad dressing: Cilantro Lime Vinaigrette or Chipotle Ranch
  • ⅓ cup chopped cilantro
  • as needed Lime wedges

Instructions 

  • Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook and crumble beef for 5-7 minutes until cooked through. Drain excess grease.
  • Add taco seasoning and water (about ⅓ cup). Cook until liquid evaporates. Remove from heat.
  • Layer romaine lettuce in a bowl, then top with beans, corn, avocado, cheese, red onion, and cilantro. Serve with lime wedges and dressing.

Notes

For a vegetarian version, substitute beef with black beans or grilled vegetables.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: beef, Salad, Taco