Taco Salad
Easy, fresh, and flavorful! This Taco Salad comes together in just 30 minutes and is loaded with so many tasty toppings.
Servings 4 Servings
Ingredients
- 1 lb lean ground beef
- 1 packet taco seasoning
- 2 large tomatoes seeded and diced
- ½ cup finely chopped white onion
- 1 jalapeño seeds removed and finely chopped
- ¼ cup finely chopped cilantro
- 1 lime halved
- 2 large ripe avocados
- 6 cups shredded lettuce
- ½ cup shredded cheddar cheese
- ½ cup canned corn drained
- ½ cup canned black beans drained and rinsed
- ½ cup tortilla strips
- ½ cup light sour cream
- salt to taste
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat.
- Stir in the taco seasoning and prepare according to the package directions. Remove from heat.
- While the ground beef browns, make the pico de gallo by mixing together the diced tomatoes, onion, jalapeño, and cilantro. Squeeze in the juice from half a lime and season with a pinch of salt. Stir to combine.
- In another bowl, mash the avocados until smooth. Add the juice from the remaining half lime and salt to taste.
- Divide the shredded lettuce among four bowls. Top each with taco meat, pico de gallo, shredded cheese, corn, black beans, guacamole, tortilla strips, and a dollop of sour cream.
Notes
Ground Beef: Higher fat ground beef (80-85%) will give you juicier, more flavorful taco meat, while leaner ground beef (90-95%) is less greasy.
Excess Liquid: Make sure the beans and corn are well drained and you scoop out all of the tomato seeds. Extra liquid can make your salad soggy.
Jalapeño: Keep the jalapeño seeds for a little more spice.
Nutrition
Serving: 1Serving | Calories: 581kcal | Carbohydrates: 36g | Protein: 33g | Fat: 36g | Saturated Fat: 12g | Fiber: 13g | Sugar: 8g
