taco salad
A crunchy, flavor-packed taco salad that combines seasoned ground beef, crisp romaine, creamy avocado and crunchy tortilla chips for a quick weeknight dinner or casual party bowl.
Equipment
- Skillet
- Large bowl
- Spatula
Ingredients
Meat & Seasoning
- 1 lb ground beef lean
- 2 tbsp taco seasoning store-bought or homemade
Salad & Toppings
- 6 cups romaine lettuce chopped
- 1 cup shredded cheddar
- 1 avocado diced
- 1 cup cherry tomatoes halved
- 1 cup tortilla chips crushed, plus more for serving
- 1/2 cup sour cream for serving, optional
- fresh cilantro chopped, for garnish
Instructions
- Heat a skillet over medium-high. Add the ground beef and cook, breaking it up, until no pink remains.
- Drain any excess fat, then stir in the taco seasoning and a splash of water. Simmer for 2–3 minutes until the meat is well coated and saucy.
- In a large bowl, combine the chopped romaine, halved cherry tomatoes, diced avocado and shredded cheddar.
- Add the warm seasoned beef to the salad, then toss gently with your choice of dressing (creamy lime ranch or a vinaigrette are great options).
- Top with crushed tortilla chips for crunch and garnish with chopped cilantro and a dollop of sour cream or salsa if desired. Serve immediately.
Notes
To keep everything crisp, store the dressing and chips separately and assemble the salad just before serving.
Swap the beef for shredded chicken, ground turkey or a seasoned bean mix for a different protein, and add jalapeños or lime for extra brightness.
Nutrition
Calories: 560kcalCarbohydrates: 34gProtein: 28gFat: 36gSaturated Fat: 12gCholesterol: 85mgSodium: 900mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 1800IUVitamin C: 25mgCalcium: 300mgIron: 4mg
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