Introduction
This taco salad brings all your favorite taco flavors together in one fresh, crunchy bowl. You get seasoned beef, crisp veggies, creamy avocado, and a tangy dressing in every bite. It’s a quick, customizable meal perfect for busy weeknights.
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 cooked through, about 7-10 minutes. Drain any excess fat.
- Add the packet of taco seasoning and the amount of water specified on the packet. Stir to combine and simmer for 2-3 minutes until thickened. Remove from heat and let cool slightly.
- While the beef cooks, prepare your salad base. In a large serving bowl or divide among four individual bowls, layer the romaine lettuce.
- Top the lettuce with the seasoned beef, black beans, corn, diced tomato, avocado, shredded cheddar cheese, and sliced olives.
- Drizzle the catalina dressing over the salad, then add dollops of sour cream. Garnish with the cup of tortilla strips, extra strips if desired, and optional cilantro leaves. Serve immediately.
Variations
- Deconstructed Salad Bar: Serve all the components in separate bowls and let everyone build their own salad.
- Warm or Cold Protein: Skip browning the beef and use 2-3 cups of shredded rotisserie chicken mixed with the taco seasoning instead.
- Different Base: Instead of mixing everything, serve the beef and toppings over a bed of crispy tortilla chips for a nacho-salad hybrid.
- Lighter Version: Serve the seasoned beef over the fresh ingredients and skip the bottled dressing, using only the sour cream and avocado for moisture.
Tips for Success
- To keep the salad crisp, assemble it just before serving, especially if using the catalina dressing.
- For a less watery salad, pat the rinsed black beans and corn kernels dry with a paper towel before adding.
- Let the cooked beef mixture cool for a few minutes before adding to the lettuce to prevent wilting.
- Use a pre-washed bag of romaine hearts to cut down on prep time even more.
Storage & Reheating
Store the cooked beef mixture, vegetables/lettuce, and dressing separately in airtight containers in the refrigerator for up to 3 days. The salad is best assembled fresh. Reheat only the beef mixture in the microwave or a skillet until warm before assembling a new serving.
FAQ
Can I make this vegetarian?
Yes, simply omit the ground beef. You can increase the black beans to 1 1/2 cups for more protein.
What can I use instead of Catalina dressing?
Ranch dressing is an excellent alternative, as noted in the ingredient list. A creamy cilantro-lime dressing would also work well.
Can I make this ahead of time?
You can prep all the ingredients (cook the beef, chop the veggies, shred the cheese) ahead of time, but assemble the salad just before eating to keep it from getting soggy.
My avocado is turning brown. How can I prevent this?
Toss the diced avocado with a small squeeze of lime or lemon juice before adding it to the salad, or simply add it right before serving.
Are the tortilla strips necessary?
They add essential crunch, but you can omit them or substitute with a handful of crushed tortilla chips in a pinch.
