Taco Salad Recipe: Fresh and Flavorful
Vibrant Taco Salad with beef or vegetarian option.
Ingredients
- Taco Salad:
- 1 lb ground beef or 15 oz black beans, drained
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup water
- 8 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- 1 cup shredded cheddar cheese
- 1 cup corn kernels
- 1 avocado diced
- ½ cup sliced black olives optional
- 1 cup crushed tortilla chips
- Dressing:
- ½ cup sour cream
- ¼ cup salsa
- 1 tbsp lime juice
- ¼ tsp cumin
- Optional: Cilantro lime wedges, jalapeños
- Suggested Pairings: Tortillas Mexican beer
Instructions
- Heat oil in a skillet; sauté onion 3-4 min, garlic 1 min. Add beef or beans; cook 5-7 min (or 3-4 min for beans).
- Add chili powder, cumin, paprika, salt, pepper, and water; simmer 2-3 min. Taste and adjust the seasoning.
- Whisk sour cream, salsa, lime juice, and cumin for dressing.
- Layer lettuce, beef or beans, tomatoes, cheese, corn, avocado, olives, and chips in white ceramic bowls.
- Drizzle with dressing; garnish with cilantro, lime, and jalapeños. Serve with tortillas and beer.
Notes
- Prep vegetables fresh for crunch.
- Store components separately in the fridge for 3 days; freeze protein for 2 months.
- Try vegan or spicy variations.
- Pair with Mexican rice.