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Taco Salad: The Ultimate Guide to a Delicious and Healthy Meal

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Quick and easy taco salad with seasoned ground beef, beans, cheese, and your favorite toppings, served over lettuce and crushed tortilla chips.

Ingredients

Scale
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1 head iceberg lettuce, shredded
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1 cup chopped tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup sour cream
  • 1/4 cup salsa
  • 1 avocado, diced
  • 1 bag tortilla chips, crushed
  • Optional toppings: jalapenos, olives, cilantro

Instructions

  1. Brown the Ground Beef: In a large skillet over medium-high heat, add ground beef. Break it up with a spoon or spatula as it cooks. Cook until evenly browned and no longer pink (7-10 minutes).
  2. Drain the Excess Grease: Carefully drain off any excess grease.
  3. Add Taco Seasoning and Water: Sprinkle taco seasoning packet over the browned beef. Pour in the 1/2 cup of water. Stir well.
  4. Simmer and Thicken: Reduce heat to low and simmer for 5-7 minutes, or until the water has evaporated and the sauce has thickened. Stir occasionally.
  5. Taste and Adjust: Taste the beef and adjust seasoning if needed.
  6. Shred the Lettuce: Shred the head of iceberg lettuce into bite-sized pieces. Wash and dry thoroughly.
  7. Rinse and Drain the Beans: Rinse kidney beans and black beans in a colander under cold water. Drain well.
  8. Chop the Vegetables: Chop tomatoes and red onion into small, even pieces.
  9. Dice the Avocado: Dice the avocado just before assembling the salad.
  10. Crush the Tortilla Chips: Crush the tortilla chips in the bag or in a bowl.
  11. Layer the Lettuce: In a large bowl or individual bowls, start with a layer of shredded lettuce.
  12. Add the Beans: Sprinkle the kidney beans and black beans over the lettuce.
  13. Top with Beef: Spoon the seasoned ground beef over the beans.
  14. Add Cheese: Sprinkle the shredded cheddar cheese over the beef.
  15. Add Vegetables: Add the chopped tomatoes and red onion.
  16. Add Toppings: Dollop with sour cream and salsa. Add the diced avocado.
  17. Sprinkle with Crushed Tortilla Chips: Sprinkle the crushed tortilla chips over the top.
  18. Optional Toppings: If desired, add any optional toppings such as jalapenos, olives, or cilantro.
  19. Serve Immediately: Serve the taco salad immediately.

Notes

  • Spice it Up: Add cayenne pepper, spicier salsa, chopped jalapenos, or hot sauce for a spicier salad.
  • Make it Vegetarian: Substitute ground beef with crumbled tofu or vegetarian ground beef substitute.
  • Add Corn: Add a can of drained corn.
  • Use Different Cheese: Experiment with Monterey Jack, pepper jack, or a Mexican cheese blend.
  • Make a Dressing: Try a creamy ranch or cilantro-lime dressing.
  • Use Different Lettuce: Use romaine lettuce or a spring mix.
  • Make it a Taco Bowl: Serve in an edible taco bowl.
  • Meal Prep Friendly: Prep ingredients ahead of time and store separately.
  • Add Grilled Chicken or Steak: Add sliced grilled chicken or steak.
  • Make it a Fiesta: Serve with guacamole, salsa, and chips.
  • To prevent browning, toss the diced avocado with a little lemon or lime juice.
  • If preparing ahead of time, keep the ingredients separate and assemble just before serving to prevent the tortilla chips from getting soggy.

Find it online: https://www.yumbymika.com/taco-salad/