Description
A delicious and hearty Beef Taco Salad that combines seasoned ground beef with fresh vegetables and toppings for a satisfying meal.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 ounce)
- 1 cup water
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 1/2 cup sour cream
- 1/4 cup salsa
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the taco seasoning and water. Bring to a simmer and cook for about 5 minutes, until the mixture thickens. Season with salt and pepper to taste.
- In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, black beans, corn, and half of the shredded cheddar cheese.
- Top the salad mixture with the cooked beef, remaining cheddar cheese, diced avocado, sour cream, salsa, and chopped cilantro.
- Toss gently to combine all ingredients. Serve immediately or chill in the refrigerator for 30 minutes for a cooler salad.
Notes
- For a lighter version, substitute ground turkey or chicken for the beef.
- Add sliced jalapeños or diced bell peppers for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg