Taco Salad Recipe
Piled high with lettuce, fresh veggies, beans, cheese, and deliciously seasoned ground beef, this taco salad is the perfect meal.
Servings: 4 salads
Ingredients
For the Taco Meat
- 1 tbsp olive oil
- ½ onion chopped
- 1 lb. ground beef*
- 1 oz. taco seasoning (1 packet)
- ½ cup salsa homemade or store-bought, plus more for topping
For the Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup chopped fresh cilantro
- ½ tsp ground cumin
- ¼ tsp chili powder
- 1 clove garlic minced
- 1 tbsp honey
- 1 pinch kosher salt and freshly ground black pepper
For the Salad
- 8 cups chopped romaine lettuce
- 15 oz. canned black beans drained (1 can)
- 1 pint cherry tomatoes halved
- 1½ cups corn** off the cob, canned, or frozen
- ¼ cup chopped red onion
- 1 cup freshly shredded cheddar cheese
- 1 avocado diced
- 1 cup tortilla chips***
- chopped fresh cilantro optional, for topping
- sour cream optional, for topping
Instructions
- Heat the olive oil in a skillet set over medium heat.1 tbsp olive oil
- Once heated, add in the onion, and cook until softened.½ onion
- Add in the ground beef and taco seasoning, and cook until the beef has browned.1 lb. ground beef*, 1 oz. taco seasoning
- Stir in the salsa. Take the pan off the heat and set aside.½ cup salsa
- Place the lettuce in a large bowl.8 cups chopped romaine lettuce
- Arrange the ground beef, black beans, tomatoes, corn, red onion, cheese, avocado, and tortilla chips on top.15 oz. canned black beans, 1 pint cherry tomatoes, 1½ cups corn**, ¼ cup chopped red onion, 1 cup freshly shredded cheddar cheese, 1 avocado, 1 cup tortilla chips***
- Whisk together all the dressing ingredients in a jar or bowl.¼ cup olive oil, ¼ cup red wine vinegar, ¼ cup chopped fresh cilantro, ½ tsp ground cumin, ¼ tsp chili powder, 1 clove garlic, 1 tbsp honey, 1 pinch kosher salt and freshly ground black pepper
- Drizzle the dressing over the salad.
- Top with cilantro, sour cream, and more salsa. If you're like me and love spicy food, drizzle over some hot sauce. For a milder option, try my taco sauce!chopped fresh cilantro, sour cream
Video
Notes
*I used 85% lean ground beef. Leaner also works, but I don't recommend using anything fattier. If you do use a higher fat content, drain excess grease from the pan once the beef is cooked, or use a paper towel to wipe it out. If you leave it in your pan, the beef will be too wet and have an oily texture.
**I like fresh corn when it's in season, but frozen or canned also works. Let the frozen corn thaw for a few minutes at room temperature, or drain and rinse the canned corn.
***Tortilla chips add a bit of crunch! For a healthier option, I will make my own homemade tortilla chips, but store-bought ones also work.
Nutrition
Serving: 1salad | Calories: 954kcal | Carbohydrates: 72g | Protein: 42g | Fat: 59g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1713mg | Potassium: 1693mg | Fiber: 19g | Sugar: 15g | Vitamin A: 10084IU | Vitamin C: 46mg | Calcium: 357mg | Iron: 8mg