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Best Taco Salad

A vibrant and satisfying taco salad featuring perfectly seasoned ground beef, fresh crisp vegetables, creamy avocado, and a zesty homemade dressing, all served atop a bed of crunchy tortilla chips.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the Taco Meat
  • 1 lb ground beef 85/15 lean
  • 1 packet taco seasoning 1 oz
  • 1/2 cup water
For the Salad Base
  • 6 cups romaine lettuce chopped
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can corn 15 oz, drained
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced or diced
  • 1 large avocado diced
  • 1 cup shredded sharp cheddar cheese
  • 4 cups tortilla chips crushed slightly
For the Creamy Taco Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup salsa mild or medium
  • 1 tbsp lime juice fresh
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • pinch salt
  • pinch black pepper

Equipment

  • Large Skillet
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Knife
  • Cutting Board
  • Can Opener

Method
 

Prepare the Taco Meat
  1. In a large skillet, cook the ground beef over medium-high heat, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat. Add the taco seasoning and 1/2 cup water. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until the liquid has mostly absorbed. Set aside.
Make the Creamy Taco Dressing
  1. In a small mixing bowl, whisk together the mayonnaise, sour cream, salsa, fresh lime juice, ground cumin, chili powder, garlic powder, salt, and black pepper until well combined and smooth. Taste and adjust seasonings as desired.
Prepare Salad Components
  1. Wash and chop the romaine lettuce. Halve the cherry tomatoes. Thinly slice or dice the red onion. Dice the avocado. Rinse and drain the black beans and corn thoroughly. Shred the cheddar cheese if not pre-shredded.
Assemble and Serve
  1. For each serving, layer a generous amount of slightly crushed tortilla chips on the bottom of a large bowl or plate. Top with chopped romaine lettuce.
  2. Evenly distribute the black beans, corn, cherry tomatoes, red onion, shredded cheddar cheese, and diced avocado over the lettuce.
  3. Spoon a portion of the warm taco meat over the salad. Drizzle generously with the creamy taco dressing. Serve immediately.

Notes

For a healthier option, substitute ground turkey for ground beef. Feel free to customize with your favorite toppings like sliced black olives, pickled jalapeños, or a dollop of extra sour cream or guacamole. To make ahead, prepare the taco meat and dressing separately and chop all vegetables. Store components in individual airtight containers in the refrigerator. Assemble just before serving to prevent the chips from getting soggy.