This easy Taco Salad recipe is perfect for those times when you crave tacos, but want a lighter and healthier option.
Ingredients
Taco Meat
- 1 Tbsp cooking oil
- 1lb ground beef ( sub it with ground turkey or ground chicken)
- 1 serving of Homemade Taco Seasoning
- ⅓ cup tomato sauce
- ½ cup water
Salad
- 1 head Romaine or iceberg lettuce
- 1.5 cups cheddar cheese, shredded
- 1.5 cups cherry tomatoes or chopped wine ripe tomatoes
- ½ red onion, chopped
- 1 avocados, chopped
- 1 cup frozen corn, thawed
- 1 cup black beans, drained and rinsed
- 1-2 jalapeños, sliced
- tortilla chips, or Fritos (use it as many as you want)
- sour cream, to taste
- cilantro, for garnish
Instructions
- Cook Taco Meat: Mix all taco seasoning ingredients in a bowl. Heat up a skillet over medium high heat, and add in a tablespoon of oil. Add in the ground beef and break it up with a wooden spoon or spatula. Let it cook undisturbed for 3-4 minutes, then give it a stir. Continue cooking, stirring occasionally, until the beef is fully browned. Drain any excess fat. Stir in taco seasoning, tomato sauce and a little water. Mix everything well and simmer for a couple of minutes.
- Prep the Salad and Toppings: Chop the romaine into bite sized pieces. Dice the red onion and avocado, cut the cherry tomatoes into halves.
- Assemble the salad: Place lettuce in a large bowl (or individual bowls). Top with taco meat, tomatoes, cheese, avocado, red onion, black beans, and corn. Add in tortilla chips and garnish with cilantro and jalapeño slices. Add a dollop of sour cream. (see note)
Notes
- You can add many other optional toppings and sauces such as:
1. Salsa
2. Pico de gallo
3. Mexican street corn salad
4. Salsa verde
5. Guacamole
6. Olives
7. Salsa taquera