Taco Salad Recipe
This vibrant Taco Salad recipe combines seasoned ground beef with fresh produce, creamy avocado, and zesty toppings for a fulfilling and flavorful meal. Ready in just 25 minutes, it’s perfect for a quick weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Protein and Seasoning
- 1 lb ground beef (85% lean)
- 2 tbsp taco seasoning
Vegetables and Greens
- 10 oz Romaine lettuce (chopped)
- 1 1/2 cups grape tomatoes (halved)
- 1 large avocado (chopped)
- 1/2 cup green onions (chopped)
- 1/4 cup cilantro (chopped)
Dairy and Condiments
- 1 cup Mexican cheese (shredded)
- 1/2 cup salsa (any of your favorite)
- 1/3 cup sour cream
Instructions
- Cook the Beef: In a medium-sized pan over medium heat, cook the ground beef until it reaches an internal temperature of 160°F (measured with a meat thermometer). Towards the end of cooking, stir in the taco seasoning, cover with a lid, and set aside to keep warm.
- Prepare the Base: In serving bowls, place a layer of chopped Romaine lettuce as the foundation of the salad.
- Assemble the Salad: Evenly distribute the cooked seasoned beef, halved grape tomatoes, chopped avocado, green onions, and shredded Mexican cheese over the lettuce.
- Add Toppings: Spoon salsa and dollops of sour cream over the salad, then garnish with chopped cilantro for a fresh, vibrant finish.
- Serve: Serve immediately while the beef is still warm for the best flavor contrast and enjoy your delicious taco salad.
Notes
- For a spicier salad, add jalapeño slices or hot sauce to taste.
- Use leaner ground beef or ground turkey for a healthier option.
- Substitute the sour cream with Greek yogurt for added protein and tanginess.
- To make it gluten-free, ensure the taco seasoning is certified gluten-free.
- This salad can be served as a main dish or alongside Mexican rice and beans.
Find it online: http://bitezly.com/taco-salad-recipe/
