Description
A vibrant and hearty Taco Salad recipe featuring seasoned ground beef, fresh vegetables, creamy avocado, and a zesty homemade dressing, perfect for a flavorful Mexican-inspired meal.
Ingredients
Scale
Seasoning and Dressing
- 1 oz. packet taco seasoning (or homemade equivalent)
- 16 oz. salsa, divided
- 3/4 cup sour cream, divided
- 1/8 teaspoon salt
- 1 teaspoon lime juice
- 1 tablespoon olive oil
Protein and Vegetables
- 1 lb. ground beef
- 3 tablespoons cilantro, roughly chopped
- 1 head iceberg or romaine lettuce, chopped and cleaned
- 2 Roma tomatoes, diced
- 2 Jalapeno peppers, seeded and diced
- 1 cup black beans, drained and rinsed
- 1 cup whole kernel corn, drained
- 1/4 cup black olives, drained and sliced
- 1/3 cup red onion, diced
Extras
- 1 avocado
- 1 1/2 cups shredded Mexican cheese blend
- 4 oz. tortilla chips
Instructions
- Prep Work: Gather all ingredients. Chop the lettuce, dice tomatoes and jalapenos, rinse and drain black beans and corn, slice olives and onions, and roughly chop cilantro for easy assembly.
- Make the Dressing: In a small bowl, mix together 1/3 cup sour cream, 1/3 cup salsa, and 1/2 tablespoon taco seasoning. Set this aside to let the flavors meld.
- Mash the Avocado: Slice avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 teaspoon salt, then mash with a fork until creamy. Cover tightly with plastic wrap and keep at room temperature while preparing other components.
- Cook the Ground Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for about 7 minutes, crumbling it with a spatula until browned and fully cooked. Drain off excess grease.
- Season the Meat: Lower the heat to low, add 2 tablespoons of taco seasoning and stir to coat the meat evenly. Mix in the remaining 3/4 cup salsa and chopped cilantro. Cover the skillet partially to keep warm while you assemble the salad.
- Assemble the Salad: Place chopped lettuce into large serving plates or a big salad bowl. Spoon the seasoned meat mixture evenly over the greens.
- Add the Vegetables and Cheese: Top the salad with diced tomatoes, jalapenos, black beans, corn, black olives, red onions, and shredded Mexican cheese blend, layering for vibrant color and texture.
- Add Avocado and Sour Cream: Spoon the mashed avocado evenly over the salad. Add a dollop of the remaining sour cream on each serving for creaminess.
- Drizzle or Serve Dressing: Drizzle the prepared dressing over the salad or serve it on the side for guests to add as desired.
- Finish with Tortilla Chips: Sprinkle crushed or whole tortilla chips on top to add a crunchy texture. Serve immediately and enjoy!
Notes
- For homemade taco seasoning, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to taste.
- You can substitute Greek yogurt for sour cream for a lighter option.
- Adjust the amount of jalapeno peppers based on your preferred spice level.
- Use romaine lettuce for a crisp texture or iceberg for a milder flavor.
- Leftover salad can be stored separately and combined just before serving to maintain crunchiness of the chips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Taco Salad, Mexican Salad, Ground Beef Salad, Easy Dinner, Taco Seasoning, Healthy Salad
