Taco Salad
  • Cooking Time: 10 min
  • Servings: 8 servings
  • Preparation Time: 15 min
  • Ingredients
  • ▢1 lb ground beef (455g)
  • ▢2/3 cup water (155ml)
  • ▢1 packet (or 3 Tablespoons) taco seasoning* (35g)
  • ▢6 cups chopped romaine lettuce 285g
  • ▢1 pint cherry tomatoes halved (185g)
  • ▢1 avocado diced
  • ▢1/3 cup finely diced red onion (45g)
  • ▢1 ½ cups sharp shredded cheddar cheese (170g)
  • ▢⅓ cup cilantro chopped (13g)
  • ▢Jalapeno slices optional, use more or less depending on how hot you like things. I only used half of a sliced jalapeno for this recipe. You may use fresh or pickled.
  • Dressing
  • ▢1/2 cup sour cream (120g)
  • ▢1/2 cup medium salsa (135g)
  • ▢1 1 /2 Tablespoons taco seasoning
  • ▢broken corn chips optional**
  1. Instructions
  2. 1.Heat a medium-sized skillet over medium-high heat and add ground beef.
  3. 2.Cook until browned and drain.
  4. 3.Add water and taco seasoning and bring to a boil. Reduce heat and simmer until thickened.
  5. 4.Remove from heat and allow ground beef to cool for at least 15 minutes while you prepare the rest of your taco salad.
  6. 5.Combine chopped romaine lettuce, halved cherry tomatoes, diced avocado, diced red onion, cheddar cheese, cilantro, and jalapenos (if using) in a large bowl.
  7. 6.Add (cooled) ground beef and toss ingredients together until well-combined. Meanwhile, prepare dressing.
  8. Dressing
  9. 7.Combine sour cream, salsa, and 1 1/2 Tablespoons taco seasoning in a bowl and whisk until well-combined.
  10. 8.Pour dressing over salad ingredients and toss until well-combined.
  11. 9.Serve, topped with crushed corn chips if desired. If not serving immediately, cover and keep refrigerated until ready to serve. I
easy taco option to fill the craving while also getting the nutrients you need