Here’s a classic Taco Salad — crunchy, flavorful, and loaded with all your favorite taco toppings 🌮🥗
Taco Salad
Serves: 4
Time: ~25 minutes
Ingredients
For the Salad:
- 1 lb (450 g) ground beef or turkey
- 1 packet taco seasoning (or homemade: chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper)
- 6 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup black beans, drained and rinsed
- ½ cup corn kernels (fresh, canned, or frozen)
- ¼ cup sliced black olives (optional)
- 1 avocado, diced
- Tortilla chips, crushed (optional for crunch)
For the Dressing:
- ½ cup sour cream or Greek yogurt
- 2 tbsp salsa
- 1 tsp lime juice
- Salt & pepper, to taste
Instructions
- Cook the meat
- In a skillet over medium heat, cook ground beef or turkey until browned.
- Drain excess fat and stir in taco seasoning with a splash of water. Simmer 2–3 minutes.
- Prepare the dressing
- Mix sour cream, salsa, lime juice, salt, and pepper in a small bowl.
- Assemble the salad
- In a large bowl, combine lettuce, tomatoes, beans, corn, cheese, olives, and avocado.
- Add cooked meat on top.
- Serve
- Drizzle with dressing or serve on the side. Sprinkle crushed tortilla chips over the top for extra crunch.
Tips & Variations
- Spicy: Add diced jalapeños or a few dashes of hot sauce.
- Vegetarian: Skip meat and add extra beans, roasted veggies, or tofu.
- Make ahead: Prep all ingredients separately and combine just before serving to keep chips crunchy.
- Extra flavor: Add chopped cilantro, green onions, or a squeeze of fresh lime.
I can also give a layered taco salad in a jar or bowl version that’s visually stunning and perfect for meal prep.
Do you want me to do that?
