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Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing
4.7 from 93 votes

Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing

Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing features seasoned ground beef cooked with taco spices, layered over crisp romaine lettuce with diced tomato, creamy avocado, shredded cheese, crunchy tortilla chips, corn, and black beans. The salad is enhanced by a creamy dressing made from mayonnaise, sour cream, lime juice, cilantro, and a hint of sugar, tying all flavors together. This salad offers a range of textures and bright, savory flavors in one bowl.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Calories: 616 kcal
Course: Lunch
Cuisine: Mexican

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

    Cup of Yum
  1. To a large skillet, add the olive oil, beef, and brown over medium-high heat, breaking up beef and stirring frequently for even cooking.
  2. 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.
  3. To a large platter or bowl, add the lettuce, tomatoes, avocado, cheese, tortilla chips, corn, black beans, and beef; set aside.
  4. To a small bowl, add the mayo, sour cream, lime juice, remaining taco seasoning, and whisk to combine.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 616

% 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.