Description

This Ground Beef Taco Salad is packed with fresh veggies, juicy seasoned beef, crunchy tortilla chips, and your choice of delicious homemade dressings. A perfect combination of flavors and textures, it’s a hearty yet healthy meal for any taco lover!

Ingredients

For the Taco Meat:

1 pound ground beef

1/4 cup homemade taco seasoning (or McCormick’s Premium Taco Seasoning)

3/4 cup water

For the Salad:

1 head Romaine lettuce, chopped

1/2 cup green onions, chopped

1 bunch cilantro, chopped

Toppings:

1 1/2 cups cheddar cheese, shredded

1 1/2 cups cherry tomatoes, chopped (or any other tomatoes)

8 radishes, thinly sliced

1/2 red onion, chopped

2 avocados, diced (or 1 cup guacamole)

1 cup frozen corn, thawed

1–2 jalapeños, sliced

Juanitas tortilla chips or Fritos, crushed

Sour cream, to taste (optional)

Restaurant-style salsa, to taste (optional)

Sliced limes, to garnish

Dressing Options:

Creamy Tomatillo Cilantro Ranch (Dressing Option 1):

1/2 cup mayonnaise

1/2 cup sour cream

1 (0.4 oz) package Buttermilk Ranch Seasoning

1 serrano pepper, roughly chopped

2 tomatillos, halved

1/2 bunch cilantro

Zest of 1 lime

Juice of 1 lime

Milk, if the dressing is too thick

Creamy Salsa Dressing (Dressing Option 2):

1 cup sour cream (or Crema Mexicana)

1/3 cup restaurant-style salsa

1 teaspoon taco seasoning

Zest of 1 lime

Juice of 1 lime

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Instructions

Prepare the Taco Meat:

Brown the ground beef in a skillet over medium heat, breaking it into small crumbles. Once cooked through (3-5 minutes), drain excess grease.

Add the taco seasoning and water, and bring it to a simmer. Let it cook for a couple of minutes until thickened but not dry. Set aside.

Prepare the Salad:

Wash and chop the Romaine lettuce. Dry it using a salad spinner or paper towels.

Add the green onions and cilantro to the lettuce, tossing to combine.

Prep the Toppings:

Shred the cheddar cheese and chop the tomatoes, radishes, red onion, and avocados (or prepare guacamole).

Thaw the corn (by microwaving it for 20 seconds) and slice the jalapeños.

Make the Dressing:

For the Creamy Tomatillo Cilantro Ranch: Blend mayonnaise, sour cream, ranch seasoning, serrano pepper, tomatillos, cilantro, lime zest, and lime juice. Add milk if it’s too thick.

For the Creamy Salsa Dressing: In a small bowl, combine sour cream, salsa, taco seasoning, and the zest and juice of a lime.

Assemble the Salad:

Divide the lettuce mixture into 4 bowls.

Add 1/4 of the taco meat to each bowl.

Add 1/4 of the toppings: cheese, tomatoes, radishes, onions, avocados, corn, jalapeños, and crushed chips.

Top with sour cream, salsa, and extra chips.

Garnish with a squeeze of lime.

Serve:

Serve immediately or place toppings and dressing on the side for guests to assemble their own taco salads.

Notes

Cheese: You can swap out cheddar for Cotija cheese or Queso Fresco for a different flavor.

Optional Toppings: Add black olives, Pico de Gallo, black beans, or pinto beans for more variety.

Meatless Option: Substitute taco meat with black beans or pinto beans and season them with taco spices.

Meal Prep: Pre-chop the veggies and store in separate containers. Keep the lettuce dry. Assemble just before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes