Description
This easy and flavorful Taco Salad recipe is perfect for a quick dinner, ready in just 25 minutes. Featuring seasoned ground beef, fresh vegetables, sharp cheddar cheese, and a zesty sour cream and salsa dressing, it’s a delicious and satisfying meal that serves 8. Ideal for a casual gathering or a weeknight dinner, this taco salad is both colorful and packed with Tex-Mex flavors.
Ingredients
Main Ingredients
- 1 lb ground beef
- ⅔ cup water
- 1 packet (or 3 Tablespoons) taco seasoning
- 6 cups chopped romaine lettuce
- 1 pint cherry tomatoes, halved
- 1 avocado, diced
- ⅓ cup finely diced red onion
- 1 ½ cups sharp shredded cheddar cheese
- ⅓ cup cilantro, chopped
- Jalapeno slices (optional)
Dressing
- ½ cup sour cream
- ½ cup medium salsa
- 1 ½ Tablespoons taco seasoning
Optional Topping
- Broken corn chips (optional)
Instructions
- Cook the Ground Beef: Heat a medium-sized skillet over medium-high heat and add the ground beef. Cook until browned and then drain the excess fat for a leaner result.
- Season the Meat: Add water and the packet of taco seasoning to the browned beef and bring the mixture to a boil. Reduce heat and let it simmer until the sauce thickens, ensuring the beef is well coated with seasoning.
- Cool the Beef: Remove the skillet from heat, and allow the seasoned ground beef to cool for at least 15 minutes. This helps prevent wilting the fresh salad ingredients when combined.
- Prepare the Salad Base: In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced avocado, finely diced red onion, sharp cheddar cheese, chopped cilantro, and jalapeno slices if using. Mix these fresh ingredients gently.
- Add the Beef and Toss: Add the cooled ground beef to the salad bowl and toss all ingredients together until well combined.
- Make the Dressing: In a small bowl, whisk together sour cream, medium salsa, and 1½ tablespoons of taco seasoning until smooth and fully blended to create a creamy, flavorful dressing.
- Dress the Salad: Pour the dressing over the salad mixture and toss well to evenly coat all ingredients with the dressing.
- Serve: Serve the taco salad immediately, topped with broken corn chips for an added crunch if desired. If not serving right away, cover and refrigerate until ready to eat.
Notes
- For a lighter option, substitute ground turkey or chicken for the beef or use lean ground beef.
- If you prefer a spicier salad, add more jalapenos or a few dashes of hot sauce to the dressing.
- The corn chips add nice texture but can be omitted for a gluten-free meal.
- Keep the beef cooled before mixing to prevent the lettuce from wilting.
- Leftovers can be stored in the refrigerator for up to 2 days, though salad freshness is best when served immediately.