Description
This Taco Salad is a quick and easy 20-minute dinner loaded with seasoned ground beef, crisp romaine lettuce, sweet corn, black beans, juicy tomatoes, creamy avocado, crunchy tortilla chips, and a zesty cilantro lime dressing. It’s fresh, hearty, customizable, and perfect for busy weeknights or casual family dinners.
Ingredients
Scale
BEEF
- 1 pound lean ground beef (or ground turkey or vegetarian crumbles)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup mild salsa
SALAD
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 1/2 cups cherry tomatoes, halved (or 2 Roma tomatoes, chopped)
- 1 cup black beans, rinsed and drained
- 2 ears sweet corn, charred and kernels removed
- 1/4 cup chopped red onion
- 2 avocados, sliced or chopped
- 1/3 cup roasted and salted sunflower seeds
- 1/2 cup shredded pepper Jack or sharp cheddar cheese
- Tortilla chips or Doritos, slightly crushed (to taste)
DRESSING
- 1 batch cilantro lime dressing (blended and chilled)
Instructions
- Prepare the dressing. Add all cilantro lime dressing ingredients to a blender and blend until smooth. Refrigerate while preparing the salad.
- Brown the beef. In a large skillet over medium-high heat, cook the ground beef, breaking it into crumbles, until fully cooked.
- Drain grease. Remove excess grease from the skillet.
- Season the beef. Stir in chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, cayenne (if using), and salsa. Simmer 1–2 minutes.
- Char the corn. Grill, pan-sear, or broil corn until lightly charred. Remove kernels from cob.
- Assemble the salad. In a large bowl, layer romaine lettuce, seasoned beef, cheese, tomatoes, black beans, corn, red onion, and avocado.
- Top and serve. Add sunflower seeds and crushed tortilla chips. Drizzle with cilantro lime dressing just before serving.
Notes
- Ground turkey works well as a lighter option.
- For vegetarian Taco Salad, substitute plant-based crumbles.
- Store ingredients separately for meal prep to prevent soggy lettuce.
- Keep tortilla chips separate until serving.
- Corn tortillas do not work for baked bowls as they crack easily.
- To make tortilla bowls: bake flour tortillas inside oven-safe bowls at 375°F for 15 minutes, remove, then broil both sides until crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg