Taco Salad
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
313 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Salad
Description
Taco Salad layers savory, spiced ground beef and black beans with a variety of fresh vegetables, including chopped romaine lettuce, diced avocado, corn kernels, diced tomatoes, shredded cheese, and red onion. The ground beef is cooked with taco seasoning until browned, then combined with black beans and lime juice for flavor. Once cooled to room temperature, this mixture is added to the salad bowl with the fresh ingredients, ensuring a balance of hot, warm, and cool textures.
The salad is tossed lightly with additional lime juice and garnished with chopped cilantro for a fresh herb note. It is typically served with crunchy tortilla chips, chunky red salsa, and sour cream on the side, which can be mixed into the salad or used as accompaniments. This combination allows for texture contrasts between creamy avocado, crisp lettuce, and crunchy chips.
Variations include using different taco seasonings or proteins like ground turkey, chicken, or plant-based options. Additional vegetables can be added, and the dressing can be homemade by mixing chunky salsa with sour cream or using store-bought options like Catalina or Thousand Island. Adding crushed tortilla chips on top enhances crunchiness.
Ingredients
- 1 pound ground beef lean
- 1 tablespoon olive oil
- 2 ½ tablespoons taco seasoning
- 1 (15-ounce) can black beans drained and rinsed
- 6 cups romaine lettuce chopped
- 2 avocado diced
- 1 (15-ounce) can corn drained and rinsed, whole kernel
- 1 cup Roma tomato diced
- 1 cup cheese cheddar, mozzarella, or Monterey Jack, shredded
- 1 lime juiced
- ½ cup red onion diced
- cilantro for garnish, chopped
- tortilla chip chunky salsa; for serving
- red salsa
- sour cream
Instructions
- In a medium skillet add olive oil and heat over medium-high heat. Once heated, add ground beef and taco seasoning. Mix to combine and break apart the meat with a wooden spoon. Cook until browned.
- In the same skillet, add black beans and toss to combine. Add half the lime juice and stir to combine. Take off the heat and set aside to cool.
- In a large salad bowl, add lettuce, avocado, corn, tomatoes, shredded cheese, red onion, and remaining lime juice. Lightly toss together to combine.
- Once the beef and black bean mixture reaches room temperature, add it into the salad bowl and mix to combine.
- Garnish with chopped cilantro and serve with tortilla chips, salsa, and sour cream.
Notes
- Create dressing by combining chunky red salsa with sour cream for a creamy, zesty topping.
- Substitute or add vegetables like bell peppers, olives, green onions, or pickled jalapeños for variation.
- Use different protein options such as ground turkey, chicken, pork, or plant-based meat substitutes.
- Top with crushed tortilla strips or chips to add crunchy texture to the salad.
- Serve with additional salsa and sour cream on the side to allow for customized toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 313kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 263mg | 11% |
| Potassium | 842mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 4750IU | 95% |
| Vitamin C | 19mg | 21% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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