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Taco Salad

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Taco Salad

Taco Salad

Taco Salad is a delicious and filling salad that is perfect for a quick and easy meal. This salad is a combination of classic Mexican flavors, with seasoned ground beef, crispy lettuce, juicy tomatoes,creamy avocado, and crunchy tortilla chips. It's a versatile dish that can be served as a main course or as a side dish. With its vibrant colors and bold flavors, Taco Salad is sure to be a crowd-pleaser. Plus, it's incredibly easy to make, so it's perfect for busy weeknights when you don't have a lot of time to spend in the kitchen.
Total Time 25 mins
Course Salad
Servings 5
Calories 558 kcal

Ingredients
  

Beef Filling

  • 1 Tbsp olive oil
  • 1.25 lbs lean ground beef
  • 1 cup bottled fire-roasted salsa
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 3 Tbsp fresh cilantro

For Salad

  • 1 head romaine lettuce or iceberg lettuce, chopped
  • 5 oz tortilla chips, slightly crumbled
  • 1 cup Shredded Mexican cheese blend
  • 2 Roma tomatoes, diced (or 1 1/2 cups grape tomatoes)
  • 1 avocado, diced (optional)
  • 5 Tbsp Sour cream or Mexican crema (optional)
  • 1/4 cup chopped red onion (optional)

Instructions
 

  • Begin by heating some olive oil in a non-sticksk illet measuring 12 inches in diameter, over medium-high heat.
  • Add crumbled chunks of beef to the skillet and let them sear for about 3 minutes until they turn brown on the bottom. Turn and break up the beef into smaller pieces and continue cooking until it is fully cooked through.
  • Drain the excess fat from the beef, then stir in the salsa, chili powder, and cumin. Season with salt and pepper to taste. Heat through for about a minute. If the salsa you used is thick, add a little chicken broth or water to thin it down. If it's watery, let it simmer for a few minutes to reduce.
  • Take the skillet off the heat and mix in some chopped cilantro.
  • Take individual plates and arrange a layer of lettuce on each. Top with chips, beef mixture, cheese, tomatoes, avocado, and sour cream. Add red onion if desired. Serve immediately.

NOTE

  • To save time, prep the toppings while the beef is browning. You can also use store-bought pico de gallo and guacamole instead of diced tomatoes and avocados. Additionally, pre-cut romaine lettuce from a bag can be used.

Notes

  • Calories: 558kcal
  • Fat: 35g
  • Carbohydrates: 28g
  • Protein: 32g
  • Fiber: 6g

Nutrition

Calories: 558kcalCarbohydrates: 28gProtein: 32gFat: 35gFiber: 6g
Keyword Healthy, Salad, Taco Salad
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