Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing
User Reviews
4.7
Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing
Description
Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing combines seasoned ground beef cooked with taco seasoning and simmered with water to develop a thick sauce, served atop a bed of fresh romaine lettuce. Accompanying ingredients include diced tomatoes, ripe avocado, shredded Mexican cheese blend, crushed tortilla chips, sweet corn, and black beans, contributing texture and color diversity.
The dressing uses mayonnaise and sour cream as a base for richness, mixed with fresh lime juice, minced cilantro, and taco seasoning for a meld of creamy tang and herbaceous notes. A touch of sugar may be added to balance the lime’s acidity. Drizzled over the salad, the dressing adds moisture and brightness, complementing the savory beef and fresh vegetables.
This salad functions well as a main dish, combining protein, vegetables, and crunchy components. The blend of creamy dressing with crisp and tender salad elements creates a satisfying mix that can be served for lunch or dinner.
Extra dressing can be stored refrigerated for up to five days and also served as a flavorful dip for vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef I use 90% lean
- taco seasoning divided (I use reduced sodium, medium heat), divided, one 1.25-ounce packet
- ¼ cup water
- 4 cups romaine lettuce
- 1 tomato diced (I used Roma, vine-ripened or cherry tomatoes may be substituted, or 2 medium
- 1 avocado peeled and diced, medium, ripe, Hass
- 1 cup Mexican shredded cheese blend
- 1 cup tortilla chips crushed
- ¾ cup corn I used frozen, fresh may be substituted
- ¾ cup black beans drained and rinsed, canned
- ½ cup mayonnaise lite okay
- ¼ cup sour cream lite okay, plain Greek yogurt may be substituted
- 3 to 4 tablespoons lime juice or as necessary for flavor and consistency
- ¼ cup cilantro finely minced, fresh leaves
- ½ teaspoon granulated sugar optional and to taste
Instructions
- To a large skillet, add the olive oil, beef, and brown over medium-high heat, breaking up beef and stirring frequently for even cooking.
- After beef has browned, optionally drain it (I didn’t need to) and evenly sprinkle with 2 tablespoons taco seasoning, add 1/4 cup water, and simmer over medium heat for about 3 to 4 minutes, or until sauce has thickened some. Allow beef to rest in pan off the heat while you assemble the salad.
- To a large platter or bowl, add the lettuce, tomatoes, avocado, cheese, tortilla chips, corn, black beans, and beef; set aside.
- To a small bowl, add the mayo, sour cream, lime juice, remaining taco seasoning, and whisk to combine.
- Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired. Taste dressing and depending on how much lime juice was used, optionally add sugar to taste if desired. Evenly drizzle dressing over salad and toss to combine.
Notes
- Extra dressing keeps well in an airtight container in the refrigerator for up to five days.
- The leftover dressing can also be used as a dip for raw vegetables, adding versatility.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 616kcal | 31% |
| Carbohydrates | 25g | 8% |
| Protein | 30g | 60% |
| Fat | 44g | 68% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 27g | 159% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 1114mg | 46% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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