Name: Easy Taco Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound lean ground beef (substitute ground turkey or Morning Star Crumbles for vegetarian); 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; Cayenne pepper to taste (optional, about 1/4 teaspoon); 1/2 cup mild salsa; 1 large head romaine lettuce, chopped (about 8 cups); 1 1/2 cups cherry tomatoes, halved (or 2 Roma tomatoes, chopped); 1 cup black beans, rinsed and drained; 2 ears sweet corn (charred as desired); 1/4 cup chopped red onions; 2 avocados, sliced or chopped; 1/3 cup roasted and salted sunflower seeds; 1/2 cup shredded pepper Jack cheese or sharp cheddar (or more to taste); Tortilla chips or Doritos, slightly crushed to taste; 1 recipe Cilantro Lime Dressing (prepare separately and chill at least one hour)

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Introduction

Easy Taco Salad is a flavorful, satisfying dish perfect for a quick lunch or dinner. With seasoned ground beef, fresh veggies, and a zesty cilantro lime dressing, it offers a perfect balance of textures and tastes. This recipe is versatile and can be customized to suit your preferences.

A large white bowl filled with a layered taco salad, starting with a base of bright green chopped lettuce. On top, there are scattered halved red cherry tomatoes and small pieces of yellow corn. Through the salad, crumbled brown cooked ground beef and black beans are spread evenly. Orange crushed tortilla chips add crunch and color. Small bits of white chopped onion and melted cheese sprinkle over everything, with a creamy light-colored dressing drizzled on top. Two silver salad tongs rest inside the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef (or turkey, or Morning Star Crumbles for vegetarian)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon each smoked paprika, onion powder, garlic powder, dried oregano, salt
Cayenne pepper to taste (optional, about 1/4 teaspoon)
1/2 cup mild salsa
1 large head romaine lettuce, chopped (about 8 cups)
1 1/2 cups cherry tomatoes, halved (or 2 Roma tomatoes, chopped)
1 cup black beans, rinsed and drained
2 ears sweet corn, charred and kernels removed
1/4 cup chopped red onions
2 avocados, sliced or chopped
1/3 cup roasted and salted sunflower seeds
1/2 cup shredded pepper Jack or sharp cheddar cheese
Tortilla chips or Doritos, crushed to taste
1 recipe Cilantro Lime Dressing (see instructions)

Instructions

Step 1: Prepare the Cilantro Lime Dressing according to its recipe and chill for at least one hour.
Step 2: In a large skillet, brown the ground beef over medium heat, breaking it apart as it cooks. Drain excess grease.
Step 3: Stir in chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, and salsa. Simmer for 1-2 minutes until thickened and warmed through. Add cayenne pepper if desired.
Step 4: In a large bowl, place chopped lettuce and layer with cooked beef, tomatoes, black beans, corn kernels, red onions, avocados, sunflower seeds, and cheese.
Step 5: Drizzle or toss the salad with the desired amount of Cilantro Lime Dressing and add crushed tortilla chips just before serving. Serve immediately.

Tips & Variations

To char corn, either grill the ears with olive oil and seasoning or sauté kernels in a hot cast iron skillet until lightly browned.
For leftovers, store salad ingredients separately and add avocado and chips fresh to maintain texture.
Make a taco salad bar by serving ingredients separately so guests can customize their bowls.
Use ground turkey or vegetarian crumbles instead of beef for a lighter option.
Replace sour cream in the dressing with Greek yogurt for a healthier twist.
Try homemade baked tortilla chips to control oil and salt content.

Storage

Store leftover taco salad components separately in airtight containers in the refrigerator for up to 3 days. Keep avocados and tortilla chips separate to prevent sogginess. Reheat the seasoned beef gently before assembling the salad. Add fresh avocados and chips just before serving.

How to Serve

A large brown bowl filled with a colorful taco salad sits on a white marbled surface; the bottom layer consists of green lettuce leaves, topped by a layer of cooked ground beef mixed with black beans and chopped onions. Bright red cherry tomato halves spread evenly across the salad, alongside scattered pieces of crushed orange tortilla chips. A creamy white dressing is drizzled over the top, blending with the different textures and colors of the ingredients. Two silver salad tongs rest inside the bowl, ready to serve. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute. Cook it with similar seasonings and add salsa and water to keep it moist. Adjust seasoning to taste.

How do I keep the salad from getting soggy if making ahead?

Layer the ingredients starting with cooked beef, then beans and corn, followed by tomatoes, lettuce, and cheese. Keep avocado, chips, and dressing separate until serving.