Description
This Taco Salad is a fantastic balance of flavors and textures, sure to become a staple in your meal rotation.
Ingredients
Scale
- 1 lb ground beef or chicken (or plant-based meat)
- 1 packet taco seasoning mix
- 1 tablespoon olive oil
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup sour cream (optional)
- 1/4 cup salsa
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Start by warming a tablespoon of olive oil in a large skillet over medium heat. Introduce the ground beef or chicken, or your choice of plant-based alternative, to the pan. Cook for about 5-7 minutes, ensuring the meat is browned evenly and fully cooked through. Once done, remove the meat from the skillet and set it aside to rest.
- Return to the skillet and sprinkle your cooked meat with taco seasoning, following the package instructions. Mix thoroughly to blend the flavors and let it cool slightly. This step adds depth to the base of your salad.
- Gather a large mixing bowl and combine the chopped romaine lettuce, cherry tomatoes, diced red onion, shredded cheddar, black beans, corn, and cilantro. Gently toss these ingredients together, ensuring an even mix.
- Add the flavorful meat to the salad mixture and give it another gentle toss. Embed the crushed tortilla chips for that irresistible crunch, then finish with optional dollops of sour cream and a drizzle of salsa. Finally, sprinkle fresh lime juice over and season with salt and pepper to taste. For a refreshing twist, chill the salad for about 10 minutes before serving.
Notes
Keep leftovers fresh by storing the salad and dressing separately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: Approx. 400 kcal
- Sodium: Approx. 500 mg
- Protein: 25 g