Here’s a vibrant and flavorful Taco Salad recipe that’s easy to make and customizable for any taste:
Ingredients
For the salad:
- 1 lb (450 g) ground beef or ground turkey
- 1 packet taco seasoning (or 2 tbsp homemade mix)
- 1/4 cup water
- 6 cups lettuce, chopped (romaine or iceberg works great)
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (canned, frozen, or fresh)
- 1 cup shredded cheddar or Mexican-blend cheese
- 1/2 cup red onion, diced
- 1/2 cup black olives, sliced (optional)
- 1 avocado, diced
- 1 cup tortilla chips, crushed or whole
For the dressing:
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup salsa
- 1 tbsp lime juice
- 1 tsp chili powder (optional)
Instructions
- Cook the meat:
- Heat a skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart as it cooks. Drain any excess grease.
- Stir in the taco seasoning and water. Cook for another 2-3 minutes until well combined. Remove from heat and let cool slightly.
- Prepare the dressing:
- In a small bowl, whisk together sour cream, salsa, lime juice, and chili powder. Set aside.
- Assemble the salad:
- In a large bowl or individual plates, layer the chopped lettuce. Top with the cooked meat, tomatoes, black beans, corn, cheese, red onion, olives, and avocado.
- Add the crunch:
- Sprinkle crushed tortilla chips over the salad for added texture.
- Dress and serve:
- Drizzle the prepared dressing over the salad or serve it on the side. Garnish with extra lime wedges or cilantro if desired.
Tips and Variations
- Protein options: Swap beef for grilled chicken, shrimp, or a plant-based alternative.
- Dressing swap: Try a creamy avocado dressing or a simple vinaigrette for a different twist.
- Spice it up: Add sliced jalapeños or a dash of hot sauce for extra heat.
This Taco Salad is a perfect blend of freshness and bold flavors, ideal for lunch, dinner, or meal prep. Enjoy! 🌮🥗