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Taco Salad

A quick and customizable taco salad recipe loaded with ground meat, fresh veggies, and a creamy dressing that makes dinner fun and satisfying.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound ground beef or turkey or use plant-based crumbles
Greens
  • 1 large head romaine, chopped It stays crisp and holds up to dressing
Veggies
  • 1 cup cherry tomatoes, halved
  • 1 cup corn
  • 1 can black beans, rinsed and drained
  • 1 small red onion, thinly sliced
Cheese
  • 1 cup shredded cheddar or pepper jack Cotija is great for a salty finish
Crunch
  • Tortilla strips or crushed tortilla chips
Creamy element
  • 1 medium avocado, diced or a dollop of guacamole
Dressing
  • 1/3 cup Greek yogurt or sour cream
  • 1/3 cup salsa
  • 1 each juice of lime
  • 1 teaspoon cumin
  • pinch salt
Finishing touches
  • Fresh cilantro, extra lime wedges, and hot sauce

Method
 

Preparation
  1. Brown your meat in a skillet with a little oil. Add taco seasoning and a splash of water so it coats everything nicely. Taste and adjust the salt.
  2. While the meat cooks, chop your greens and veggies: Romaine for crunch, cherry tomatoes for juiciness, and a little red onion for bite. Corn and black beans add color and make it more filling.
  3. Stir together a fast dressing by mixing salsa and Greek yogurt or sour cream with lime and a pinch of cumin. For a vinaigrette, whisk olive oil, lime, honey, and chili powder.
Assembly
  1. Toss the salad just before serving to keep everything crisp. Add any extras you love, then pile on the tortilla strips or chips so they stay crunchy.

Notes

Make ahead by storing the components separately and assemble right before eating for freshness. Keep dressing and chips on the side for best results.