Description
A delicious and hearty taco salad loaded with flavors and textures.
Ingredients
Scale
- 1 pound ground beef (80/20 or 85/15 fat content)
- 1½ tablespoons taco seasoning
- 1/4 cup water
- 1 teaspoon olive oil
- 1 cup corn kernels (frozen or fresh)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 cups romaine lettuce (washed and cut into 1" pieces)
- 1½ cups cheddar cheese (shredded)
- 1 cup tomatoes (diced)
- 1 cup black beans (rinsed and drained)
- 1/4 cup red onions (chopped)
- 1 avocado (diced)
- 2 cups tortilla strips
- 3/4 cup ranch dressing
- 3/4 cup salsa
Instructions
- Heat a large skillet over medium heat, then add the ground beef, taco seasoning, and water. Cook until there is only a little pink left, breaking up the beef with a wooden spoon or spatula.
- Remove from the skillet and drain on a paper towel lined plate.
- Heat a separate pan over medium heat and add the oil. Once hot, add the corn and cook, stirring frequently, for about 5 minutes, or until lightly sauteed and warm. Remove from the heat and season with salt and pepper. Set aside to cool.
- In a large bowl, add the chopped lettuce. Layer on the cooked beef, sauteed corn, cheddar cheese, diced tomatoes, black beans, onions, and avocado.
- In a small bowl, mix together the ranch dressing and salsa until well combined, then drizzle over the taco salad.
- Top with tortilla strips before serving. Enjoy!
Notes
- This salad can be customized with additional toppings such as jalapeños, cilantro, or sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 37g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg