Description
A delicious and hearty beef taco salad that combines seasoned ground beef with fresh vegetables and toppings.
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 diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 6-8 minutes. Drain excess fat if necessary.
- Stir in taco seasoning and water, mixing well. Bring to a simmer and cook for about 5 minutes until the mixture thickens. Remove from heat and let cool slightly.
- In a large bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn, and half of the shredded cheddar cheese. Toss to mix.
- Divide the salad mixture among serving bowls. Top each with the seasoned beef, diced avocado, remaining cheddar cheese, sour cream, salsa, and fresh cilantro.
- Season with salt and pepper to taste. Serve immediately.
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: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 100mg