Easy Taco Salad Recipe
A quick, crunchy weeknight dinner featuring warm seasoned beef, crisp lettuce, and a creamy dressing ready in under 30 minutes!
Ingredients
- 1 pound lean ground beef
- 1 ounce taco seasoning 1 packet, or 2 tablespoons homemade
- 1 cup canned black beans drained and rinsed, optional
- 6 cups romaine lettuce or iceberg lettuce chopped
- 1 cup fresh tomatoes diced
- 1 cup cheddar cheese shredded
- 1 avocado diced
- 1 cup tortilla chips
- 1/2 cup salsa
- 1/2 cup sour cream
- Optional toppings olives, bell peppers, jalapenos, red or green onion
Instructions
- Wash and dry your fresh lettuce thoroughly before chopping.
- Brown the lean ground beef in a large skillet over medium-high heat.
- Drain off any excess fat from the fully cooked beef.
- Stir in taco seasoning and water, and simmer until thick.
- Gently mix the drained black beans into the warm meat.
- Layer the crisp lettuce at the base of your serving bowl.
- Top with the warm beef mixture and prepared fresh vegetables.
- Add the shredded cheese, salsa, sour cream, and chips.
- Serve immediately and enjoy your fresh, flavorful dinner!
Notes
Storing mixed taco salad can be a bit tricky. Once mixed with dressing, the lettuce will become limp quickly. Store the wet and dry ingredients completely separately. The seasoned beef will stay fresh for four days refrigerated. Reheat the meat gently in the microwave before assembling a new salad.