Description
A deconstructed taco in salad form with seasoned ground beef, crisp lettuce, and all your favorite toppings. Ready in 20 minutes for a quick weeknight meal!
Ingredients
Scale
- Protein:
- 1 lb lean ground beef (or turkey/chicken)
- 1 packet taco seasoning (or homemade blend)
- 1/3 cup water
- Base:
- 6 cups chopped romaine lettuce
- 2 cups tortilla chips, lightly crushed
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 red onion, thinly sliced
- 1 (15 oz) can black beans, rinsed/drained
- 1 cup corn kernels (fresh, frozen/thawed, or roasted)
- Toppings:
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- Optional Extras:
- Pickled jalapeños
- Sliced black olives
- Diced bell peppers
Instructions
- Cook meat: Brown ground beef in skillet over medium-high heat. Drain fat. Add taco seasoning and water; simmer 5 mins.
- Prep veggies: While meat cooks, chop lettuce, tomatoes, avocado, and onion.
- Assemble: Divide lettuce among bowls. Top with meat, beans, corn, tomatoes, avocado, and onion.
- Add crunch: Sprinkle crushed tortilla chips over each salad.
- Finish: Drizzle with salsa and sour cream. Garnish with cheese, cilantro, and lime wedges.
Notes
- Meal prep: Cook meat and chop veggies ahead; store separately
- Vegetarian: Use plant-based crumbles or roasted sweet potatoes
- Low-carb: Omit chips, add extra lettuce and cheese
- Spice control: Use mild seasoning and salsa for kids
- Storage: Undressed salad keeps 1 day refrigerated
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course Salad
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 recipe
- Calories: 520
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 90mg