🌮 Classic Taco Salad Recipe
The Best Taco Salad Bold History; Colorful, crunchy, flavorful, and wildly versatile — taco salad is a dish that proudly bridges the gap between Mexican-inspired flavors and American culinary creativity.
Ingredients
- For the meat:
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil if using lean meat
- 1 packet taco seasoning or 2 tablespoons homemade mix
- ¼ cup water
- For the salad base:
- 6 cups shredded romaine or iceberg lettuce
- 1 cup cherry tomatoes halved
- 1 cup canned black beans drained and rinsed
- 1 cup corn fresh, canned, or thawed frozen
- 1 cup shredded cheddar or Mexican blend cheese
- 1 avocado diced
- ½ red onion finely chopped
- 1 cup crushed tortilla chips or strips
- Optional toppings:
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Jalapeño slices
- Fresh cilantro
- Lime wedges
- Hot sauce
Instructions
- 🔪 Instructions:
- Cook the Meat:
- In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 7–9 minutes.
- Drain excess fat if needed.
- Add the taco seasoning and ¼ cup water. Stir and simmer for 2–3 minutes until the mixture thickens. Remove from heat.
- Assemble the Salad:
- In a large bowl or individual serving bowls, layer the lettuce as the base.
- Add the cooked taco meat on top.
- Arrange tomatoes, black beans, corn, cheese, avocado, and onion around the bowl.
- Add Crunch:
- Sprinkle crushed tortilla chips or strips over the top for texture.
- Top and Serve:
- Finish with a dollop of sour cream or yogurt, a spoonful of salsa, and your choice of additional toppings.
- Serve immediately, optionally with lime wedges on the side.