Easy Taco Salad That Hits the Spot
This quick and easy taco salad combines seasoned ground beef, fresh vegetables, and crunchy chips for a delicious meal ready in just 25 minutes.
Ingredients
Main ingredients
- 1 pound lean ground beef
- 1 ounce taco seasoning packet or 2 tablespoons homemade seasoning
- 1 cup canned black beans drained and rinsed (optional but tasty)
- 6 cups chopped romaine or iceberg lettuce
- 1 cup diced fresh tomatoes
- 1 cup shredded cheddar cheese
- 1 avocado diced
- 1 cup tortilla chips
- 0.5 cup salsa
- 0.5 cup sour cream
- toppings olive, bell peppers, jalapenos, or sliced onions (your choice)
Instructions
Instructions
- Start by browning your ground beef in a skillet over medium heat. It takes like 5 to 7 minutes till it's nicely browned. Drain off excess fat so you don't end up with swimmy beef.
- Add the taco seasoning and just enough water based on the packet or about 2 tablespoons for your homemade spice mix. Stir it in well and let it cook another 2 to 3 minutes to get all that flavor locked in.
- While the beef cooks, get your salad bowl ready with lettuce, black beans (if using), diced tomatoes, shredded cheddar, and diced avocado.
- Now, toss your cooked taco beef into the bowl. Be gentle though, you don't wanna mash all the good stuff.
- Sprinkle the tortilla chips over the top. This keeps them from getting soggy too soon. Right before serving, dollop on the salsa and sour cream. This way it's fresh and cool. If you want, add any other toppings you like such as olives or jalapenos. Serve it right away so those chips stay crunchy and the flavors pop.
Notes
Serve fresh for best crunch and flavor. Store salad components separately to keep crispiness and freshness. Reheat beef gently with moisture to keep juicy.