Description
A vibrant and flavorful Taco Salad featuring seasoned ground beef, fresh vegetables, creamy avocado, and a tangy dressing, perfect for a satisfying and easy Mexican-inspired meal.
Ingredients
Scale
Seasonings & Sauces
- 1 oz. packet taco seasoning
- 16 oz. salsa (divided)
- 3/4 cup sour cream (divided)
- 1/8 teaspoon salt
- 1 teaspoon lime juice
- 1 tablespoon olive oil
Main Ingredients
- 1 avocado
- 1 lb. ground beef
- 3 tablespoons cilantro (roughly chopped)
- 1 head iceberg or romaine lettuce (chopped and clean)
- 2 Roma tomatoes (diced)
- 2 Jalapeno Peppers (seeded and diced)
- 1 cup black beans (drained and rinsed)
- 1 cup whole kernel corn (drained)
- ¼ cup black olives (drained and sliced)
- 1/3 cup red onion (diced)
- 1 ½ cups shredded Mexican cheese blend
- 4 oz. tortilla chips
Instructions
- Prep Work: Prepare all ingredients by chopping the lettuce, dicing tomatoes, jalapenos, onions, rinsing and draining beans and corn, and slicing olives. This makes assembly quick and easy.
- Make the Dressing: In a small bowl, combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning. Mix well and set aside to let the flavors meld.
- Mash the Avocado: Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 teaspoon salt, then use a fork to mash until creamy but still slightly chunky. Cover tightly with plastic wrap and keep at room temperature.
- Cook the Meat Mixture: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula or spoon, for about 7 minutes until browned and cooked through. Drain excess grease.
- Season the Meat: Reduce heat to low, then add 2 tablespoons taco seasoning to the beef. Toss until evenly coated, then stir in 3/4 cup salsa and chopped cilantro. If desired, add extra salsa for more moisture and flavor. Cover partially and let simmer while preparing the salad components.
- Assemble the Salad: Place chopped lettuce in serving bowls or on plates. Evenly sprinkle the seasoned meat mixture over the lettuce.
- Add Toppings: Layer diced tomatoes, jalapenos, black beans, corn, black olives, red onion, and shredded Mexican cheese on top of the meat and lettuce base.
- Top with Avocado and Sour Cream: Spoon the mashed avocado over the salad followed by a generous dollop of sour cream on each serving.
- Serve with Dressing and Chips: Drizzle the prepared salad dressing over the top or serve it on the side for dipping. Finally, sprinkle crushed tortilla chips over the salad just before serving to add a crunchy texture.
Notes
- For a homemade taco seasoning, combine 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon oregano, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Use either iceberg or romaine lettuce depending on crispness preference.
- Adjust the salsa quantity based on desired moisture level—more salsa for juicier salad, less for drier texture.
- Tortilla chips add crunch; substitute with crushed corn chips if preferred.
- Salad dressing can be made in advance and stored refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Taco Salad, Mexican Salad, Ground Beef Salad, Easy Dinner, Tex-Mex, Healthy Salad
