Taco Salad Recipe: A Fiesta in a Bowl!
This vibrant and flavorful Taco Salad recipe is perfect for a quick weeknight dinner or a fun weekend gathering. It's packed with fresh ingredients, customizable to your liking, and guaranteed to satisfy your taco cravings without all the extra carbs of a traditional taco shell. Get ready for a fiesta in a bowl!
Ingredients:
This recipe is easily scalable to serve more or fewer people. Adjust the quantities as needed.
For the Salad:
- 1 lb ground beef (or turkey, chicken, or plant-based alternative)
- 1 packet taco seasoning
- 1 tbsp olive oil
- 1 head romaine lettuce, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese (or your favorite cheese blend)
For the Dressing:
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions:
Get started with the meat:
- Heat the olive oil in a large skillet over medium-high heat.
- Brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
- Stir in the taco seasoning and cook according to package directions.
Assemble your delicious salad:
- In a large bowl, combine the chopped romaine lettuce, black beans, corn, red bell pepper, avocado, and cherry tomatoes.
- Add the cooked ground beef to the bowl.
- Gently toss to combine.
- Top with shredded cheddar cheese.
Make the zesty dressing:
- In a small bowl, whisk together the sour cream, lime juice, olive oil, chili powder, salt, and pepper.
Serve and enjoy!
- Drizzle the dressing over the salad just before serving.
- Serve immediately and enjoy your delicious and healthy taco salad!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the dressing for extra heat.
- Get creative with toppings: Feel free to add other toppings like shredded lettuce, diced onions, jalapenos, salsa, or crushed tortilla chips.
- Make it vegetarian/vegan: Substitute the ground beef with your favorite vegetarian or vegan ground meat alternative.
- Prep ahead: You can prepare the salad components (except for the avocado and tomatoes) ahead of time and store them separately in the refrigerator. Assemble the salad just before serving.
- Customize it: This recipe is incredibly versatile! Feel free to swap out ingredients based on your preferences and what you have on hand.
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