Description
This flavorful Taco Salad recipe combines seasoned ground beef with fresh vegetables, cheese, and creamy toppings for a quick and satisfying meal. Ready in just 20 minutes, it’s perfect for a weeknight dinner or a casual gathering, offering a balanced blend of textures and tastes inspired by classic Mexican flavors.
Ingredients
Scale
Beef and Seasoning
- 1 lb ground beef
- 1 teaspoon avocado oil (or any oil of choice)
- 2 tablespoons taco seasoning (store-bought or homemade)
Salad Ingredients
- 8 ounces romaine lettuce, chopped
- 1 â…“ cups grape tomatoes, halved
- ¾ cup shredded cheddar cheese
- 1 medium avocado, cubed
- ½ cup green onions, chopped
Toppings
- â…“ cup salsa
- â…“ cup sour cream
Instructions
- Brown and Season Beef: Heat avocado oil in a skillet over high heat. Add the ground beef and cook, breaking it up with a spatula, for 7-10 minutes until browned and all moisture has evaporated. Stir in the taco seasoning until well combined. For a saucier filling, optionally add ¼ cup water and let it simmer briefly.
- Combine Ingredients: In a large bowl, combine the chopped romaine lettuce, halved grape tomatoes, shredded cheddar cheese, cubed avocado, and chopped green onions.
- Assemble Salad: Add the seasoned ground beef to the bowl with the vegetables and cheese. Toss everything together gently until well combined.
- Serve: Drizzle the salad with salsa and sour cream or serve these toppings on the side to allow individual portions to customize.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a spicier kick, add diced jalapeños or hot sauce to the beef or salad.
- Use Greek yogurt instead of sour cream for a healthier alternative.
- Serve with tortilla chips on the side for added crunch.
- Leftover seasoned beef can be stored in the fridge for up to 3 days.
