Taco Salad Recipe
Taco salad is a vibrant and satisfying dish that brings together the bold flavors of Mexican cuisine with the freshness of a salad.
Equipment
- Large Skillet
- Mixing bowls
- Serving plates or bowls
Ingredients
- 1 pound ground beef (or turkey for a leaner option)
- 1 packet taco seasoning mix
- 1 head lettuce, shredded
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 cup canned corn kernels, drained
- 1 cup canned black beans, rinsed and drained
- 1 avocado, diced
- 1/2 cup sliced black olives
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup salsa
- 1/4 cup sour cream
- Tortilla chips, for serving
Instructions
- In a large skillet, cook the ground beef over medium heat until browned and cooked through, breaking it apart with a spoon as it cooks.
- Drain any excess fat from the skillet, then add the taco seasoning mix and water according to the packet instructions. Stir to combine and simmer for 5 minutes.
- In a large mixing bowl, combine the shredded lettuce, cherry tomatoes, cheddar cheese, corn kernels, black beans, avocado, black olives, cilantro, and red onion.
- Add the cooked ground beef to the bowl and toss everything together until well mixed.
- To serve, divide the taco salad mixture among serving plates or bowls. Top each serving with a dollop of salsa and sour cream, and serve with tortilla chips on the side.