Taco Salad
A quick and flavorful taco salad that turns Taco Tuesday into a satisfying weeknight meal, packed with fresh ingredients and topped with crunchy tortilla chips.
Ingredients
Main Ingredients
- 1 lb Ground beef or ground turkey Choose based on preference
- 1 packet Taco seasoning Store-bought or homemade
- 1 head Romaine lettuce Chopped into larger pieces
- 1 cup Shredded cheddar cheese Cheese is essential
- 2 cups Tortilla chips For topping and crunch
- 1 cup Chopped tomatoes or salsa Fresh or canned based on availability
- 1 can Black beans Drained and rinsed
- 1 each Avocado or guacamole Optional, for creaminess
- ½ cup Sour cream or Greek yogurt Optional substitute for a healthier option
Extra Toppings
- ¼ cup Jalapeños Fresh or pickled for added heat
- ½ cup Roasted corn Leftover or fresh, if available
- ¼ cup Queso fresco For added flavor, optional
- ¼ cup Fresh cilantro Chopped for garnish
- 1 each Lime Squeezed over for freshness
Instructions
Preparation
- Brown your ground beef or turkey in a large skillet over medium heat.
- Add taco seasoning once the meat is cooked, stir well, and cook for an additional 2-3 minutes.
- While the meat cooks, chop your romaine lettuce into larger pieces.
Assembly
- In a large bowl, layer chopped lettuce as the base.
- Top with the cooked meat, shredded cheese, tomatoes, black beans, and any additional toppings you choose.
- Finally, break up tortilla chips by hand and sprinkle over the top.
- Add dollops of sour cream or guacamole and squeeze lime over the salad before serving.
Notes
For extra flavor, ensure lettuce is thoroughly dried to avoid sogginess. Layer wet ingredients just before serving to maintain the crunch of the chips.