Introduction
This Taco Salad delivers all the bold flavors you love in a taco, but in a big, satisfying bowl that’s perfect for a quick dinner. By layering seasoned beef with fresh veggies, crunchy tortilla strips, and creamy dressings, you get a perfect mix of textures and tastes in every bite.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef (such as 90% lean)
- 1 packet taco seasoning
- 4 cups romaine lettuce
- 3/4 cup black beans (rinsed and drained)
- 1/2 cup corn kernels
- 1/2 cup diced tomato
- 1 avocado (peeled, seeded and diced)
- 3/4 cup cheddar cheese (shredded)
- 1/4 cup sliced olives
- 1 cup tortilla strips (plus more for garnish)
- 2/3 cup catalina salad dressing (can also use ranch dressing)
- 1/4 cup sour cream
- cilantro leaves for garnish (optional)
Instructions
- In a large skillet over medium-high heat, warm the olive oil. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 8-10 minutes. Drain any excess fat.
- Stir in the packet of taco seasoning and the amount of water specified on the packet. Simmer for 1-2 minutes until thickened, then remove from heat and let cool slightly.
- While the beef is cooking, prepare all your fresh ingredients. In a large bowl or on four individual plates, create a bed with the romaine lettuce.
- Evenly layer the seasoned beef, black beans, corn, diced tomato, avocado, shredded cheddar cheese, and sliced olives over the lettuce.
- Top each salad with the 1 cup of tortilla strips. Drizzle generously with the catalina (or ranch) dressing and add dollops of sour cream.
- Garnish with extra tortilla strips and optional cilantro leaves. Serve immediately.
Variations
- Deconstructed Taco Bar: Arrange all the salad components separately on your table so everyone can build their own bowl.
- Light & Fresh Version: Skip the tortilla strips and serve the salad mixture in lettuce cups or a whole romaine leaf for a lower-carb option.
- Warm Version: Serve the warm beef and bean mixture over a cold bed of lettuce and fresh toppings for a great contrast in temperatures.
- Layer It Up: Create the salad in a clear glass bowl or mason jar, carefully layering ingredients like the beans, corn, cheese, and beef for a visually stunning presentation.
Tips for Success
- To keep your salad from getting soggy, wait to add the tortilla strips and dressing until right before serving.
- Rinsing and draining the black beans thoroughly prevents extra liquid from watering down your salad.
- Letting the cooked beef mixture cool for a few minutes before assembling prevents the lettuce from wilting.
- For the best texture and flavor, dice the avocado at the last minute to prevent browning.
Storage & Reheating
Store the cooled beef mixture, chopped vegetables, and tortilla strips in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the beef mixture in a skillet or microwave, then assemble fresh salads with the cold toppings.
FAQ
Can I make this ahead of time?
Yes, you can prep all the components ahead and store them separately. Combine everything just before eating to maintain the best texture.
What can I use instead of Catalina dressing?
The recipe suggests ranch dressing as a great alternative. You could also use a creamy cilantro lime dressing or a simple lime vinaigrette.
Is there a way to make this vegetarian?
Absolutely. Simply omit the ground beef and use a can of seasoned black beans or a plant-based ground meat alternative cooked with the taco seasoning.
My tortilla strips got soggy. How can I prevent that?
Only add the tortilla strips on top as the final step before serving. If packing for lunch, keep them in a separate small bag or container.
Can I use a different type of meat?
Ground turkey, chicken, or even crumbled tofu are excellent substitutes for the ground beef.
How can I spice this up?
Add a sprinkle of crushed red pepper flakes to the beef while cooking, or use a “hot” variety of taco seasoning packet.
