Taco Salad
If you are needing a quick meal, make Taco Salad. Seasoned ground beef and cheese is layered on crisp lettuce and tortilla chips with your favorite toppings.
Servings: 6
Ingredients
For the Meat:
- 1 pound lean ground beef
- 2 Tbsp Taco Seasoning
- ¼ cup Salsa
For the Salad:
- 6 cups Chopped Romaine Lettuce
- 1 cup Black Beans drained and rinsed
- 1 cup Grape Tomatoes cut in half
- 1 cup Shredded Cheddar Cheese
- 2 cups Tortilla Chips
- ½ cup Salsa
- ½ cup Sour Cream
- Other Optional Toppings: Avocado olive, jalapeño slices, green onions, etc.
Instructions
- Brown the ground beef in a large skillet over medium heat. Break up the ground beef as it cooks. Drain off any excess grease. Stir in the taco seasoning and salsa into the ground beef.
- Reduce the heat to low and cook uncovered for 3-5 minutes to incorporate the flavors. Remove from the heat and let the mixture cool.
- In a large bowl or individual serving bowls toss together the lettuce, black beans, tomato, cheddar cheese, and tortilla chips. Gently stir in the seasoned beef.
- Serve topped with the salsa, sour cream and other toppings. Enjoy!
Video
Notes
You can also make this salad ahead of time and store it in the refrigerator. If you do that, then wait to add the chips until you’re ready to serve it.
Leftover taco meat can be refrigerated in an airtight container for up to 5 days.
I love topping the taco salad with salsa or sour cream but it is also delicious topped with Catalina dressing or thousand island dressing instead.
Nutrition
Calories: 461kcal | Carbohydrates: 39g | Protein: 28g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 590mg | Potassium: 730mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4846IU | Vitamin C: 6mg | Calcium: 235mg | Iron: 4mg
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