Taco Salad
This quick and easy taco salad recipe is a healthier way to enjoy Mexican food. It comes together in less than 20 minutes, so it's a great option for a quick weeknight meal. Seasoned ground beef is served with a fresh salad and finished with a tangy sour cream dressing for one delicious dinner.
Servings: 4 servings
Ingredients
Beef Filling
- 1 Tablespoon olive oil
- 1.25 lbs lean ground beef
- ½ cup bottled salsa
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- 1 tsp Salt and ½ tsp freshly ground black pepper
Salad
- 1 head romaine lettuce or iceberg lettuce chopped (about 6 cups)
- 1 can pinto or black beans drained and rinsed
- 1 cup grape tomatoes halved
- ¼ cup chopped red onion
- 1 avocado diced
- 1 cup Shredded Mexican cheese blend
- ½ cup chopped fresh cilantro
Dressing
- ½ cup sour cream
- ½ cup tomato salsa
- 2 tablespoons lime juice
- 1 teaspoon taco seasoning
Instructions
- Heat olive oil in a 12-inch skillet over medium-high heat.
- Crumble the beef in chunks. Let sear until browned on bottom, about 3 minutes then turn and break up beef and continue to cook until cooked through.
- Drain fat from beef then stir in salsa, chili powder, cumin and garlic powder. Season with salt and pepper to taste.
- Remove from heat and stir in cilantro.
- Add chopped lettuce to individual plates. Top with beef mixture, beans, tomatoes, red onion, avocado, cheese, and sour cream dressing. Serve immediately.
Video
Nutrition
Calories: 605kcal | Carbohydrates: 34g | Protein: 46g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1966mg | Potassium: 1622mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2180IU | Vitamin C: 20mg | Calcium: 346mg | Iron: 7mg
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