Taco Salad
Easy taco salad with all your favorite taco toppings, taco meat on a bed of lettuce and drizzled with an easy homemade dressing.
Servings: 6
Calories: 546kcal
Ingredients
- 1 pound ground beef
- ⅔ cup water
- 1 ounce taco seasoning mix (1 package)
- 6 cups chopped Romaine lettuce
- 1 pint cherry tomatoes halved
- 1 avocado pitted and cubed
- 15 ounces whole kernel sweet corn drained
- 1 cup shredded Mexican blend cheese
- 5 ounces tortilla chips
Taco Salad Dressing
- ¾ cup sour cream
- ¾ cup salsa
Instructions
- Make dressing by combining sour cream and salsa in a small bowl. Mix until well combined and refrigerate until ready to serve.
- Add ground beef to a large skillet and cook on medium-high heat. Cook the beef until no longer pink and crumbly. Drain grease off.
- Add water and taco seasoning mix to ground beef. Cook until water is evaporated, making sure to stir occasionally, about 5 minutes.
- Assemble as one large salad with lettuce on bottom, followed by tortilla chips, meat, tomatoes, avocado, corn and cheese.
- Serve with chips and dressing.
Notes
It can be difficult to store leftovers of this salad because you’ll want to heat the meat up for leftovers. So, I recommend only building as much taco salad as you plan to eat and storing all the ingredients separately.
You can mix together the cheese, veggies, and lettuce and store together. Then store the ground beef separately. Everything stored in airtight containers will last for 4 days in the fridge.
Nutrition
Calories: 546kcal | Carbohydrates: 45g | Protein: 26g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 892mg | Potassium: 1008mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5603IU | Vitamin C: 30mg | Calcium: 320mg | Iron: 4mg