Beef Taco Salad (Print Version)
Enjoy a vibrant, hearty salad with seasoned ground beef, crisp vegetables, and classic taco toppings for a satisfying meal.
# What You'll Need:
→ Beef
01 - 1 pound lean ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 packet (1 ounce) taco seasoning
05 - 1/4 cup water
→ Salad Base
06 - 6 cups romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup corn kernels (fresh, canned, or frozen and thawed)
10 - 1/2 cup red bell pepper, diced
11 - 1/2 cup red onion, thinly sliced
→ Toppings
12 - 1 cup shredded cheddar cheese
13 - 1 avocado, sliced or diced
14 - 1/2 cup sour cream or Greek yogurt
15 - 1/2 cup sliced black olives (optional)
16 - 2 cups tortilla chips, lightly crushed
17 - Fresh cilantro, chopped (for garnish)
18 - Lime wedges
# Step-by-Step Guide:
01 - Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, for 3 to 4 minutes until it begins to brown.
02 - Introduce the chopped onion and minced garlic to the skillet; sauté for 2 to 3 minutes until they soften.
03 - Stir in the taco seasoning and water. Allow the mixture to simmer for 2 to 3 minutes until the sauce thickens and the beef is thoroughly cooked. Remove the skillet from heat.
04 - In a generously sized salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, rinsed and drained black beans, corn kernels, diced bell pepper, and thinly sliced red onion.
05 - Carefully spoon the warm seasoned taco beef mixture over the prepared salad base.
06 - Evenly sprinkle with shredded cheddar cheese, add the sliced or diced avocado, black olives (if utilizing), and lightly crushed tortilla chips.
07 - Dollop with sour cream or Greek yogurt, scatter fresh chopped cilantro, and serve immediately with lime wedges.
08 - Gently toss the salad just prior to serving, if a unified presentation is preferred.
# Expert Suggestions:
01 -
- You'll adore how quickly this comes together, making weeknight dinners an absolute breeze.
- It's incredibly versatile, so you can easily customize it with whatever fresh veggies you have on hand.
02 -
- Mixing the hot beef with the cold lettuce too soon will make your salad soggy, so layer it just before serving.
- Don't skip rinsing your black beans; it makes a huge difference in the final taste and reduces excess sodium.
03 -
- Always prepare your salad base and toppings ahead of time if possible; it makes assembly incredibly fast when you're ready to eat.
- If serving a crowd, arrange the ingredients on a platter and let everyone build their own taco salad, keeping the chips extra crispy.