Description
This Taco Salad is a fresh, hearty, and quick 20-minute meal featuring seasoned ground beef, crisp romaine lettuce, sweet corn, black beans, juicy tomatoes, creamy avocado, crunchy tortilla chips, and a zesty cilantro lime dressing. Perfect for busy weeknights or casual family dinners, it’s customizable and packed with vibrant flavors and textures.
Ingredients
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 to enhance flavors.
- Brown the beef: In a large skillet over medium-high heat, cook the ground beef while breaking it into crumbles until fully cooked and browned evenly.
- Drain grease: Carefully remove any excess grease from the skillet to keep the salad light.
- Season the beef: Stir in chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, cayenne pepper (if using), and salsa. Let it simmer for 1 to 2 minutes to meld the flavors.
- Char the corn: Grill, pan-sear, or broil the ears of corn until they are lightly charred to bring out a smoky sweetness. Then remove the kernels from the cob.
- Assemble the salad: In a large bowl, layer the chopped romaine lettuce, seasoned beef, shredded cheese, halved tomatoes, black beans, charred corn kernels, chopped red onion, and slices or chunks of avocado.
- Top and serve: Sprinkle roasted and salted sunflower seeds and crushed tortilla chips or Doritos on top. Drizzle the cilantro lime dressing just before serving to keep the salad crisp and fresh.
Notes
- Ground turkey is a lighter alternative that works well in this recipe.
- For a vegetarian version, substitute plant-based crumbles for the ground beef.
- Store salad ingredients separately for meal prep to prevent the lettuce from becoming soggy.
- Keep tortilla chips separate until ready to serve to maintain their crispness.
- Corn tortillas are not recommended for baked bowls as they tend to crack easily.
- To make tortilla bowls, bake flour tortillas inside oven-safe bowls at 375°F for 15 minutes, then remove and broil both sides until crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
