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Recipe: 20-Minute Taco Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 550
A quick and flavorful taco salad perfect for a fast weeknight dinner or lunch, combining seasoned beef with fresh vegetables and crunchy toppings.

Ingredients

Meat and Seasonings

  • 1 lb lean ground beef (85/15 or 90/10)
  • 1 packet taco seasoning (or 2 tbsp homemade)
  • ¼ cup water
  • 1 tbsp olive oil

Salad Base

  • 1½ cups romaine lettuce, chopped
  • ½ cup canned black beans, drained and rinsed
  • ¼ cup corn kernels (frozen or canned)
  • ¼ cup cherry tomatoes, halved
  • 2 tbsp red onion, thinly sliced
  • ¼ avocado diced avocado (add fresh)
  • 2 tbsp shredded Mexican blend cheese
  • ¼ cup crushed tortilla chips or Doritos
  • ¼ cup sour cream (or plain Greek yogurt)
  • 2 tbsp salsa (any heat level)
  • 1 tbsp lime juice (about ½ lime)
  • 1 tsp ground cumin

Seasoning and Extras

  • to taste Salt and pepper
  • 1–2 tbsp water to thin, if needed

Instructions 

  • Cook ground beef with olive oil until browned, then add taco seasoning and water; simmer briefly.
  • Mix sour cream, salsa, lime juice, cumin, salt, and pepper to make dressing; add water to desired consistency.
  • Divide lettuce among bowls, top with beans, corn, tomatoes, onion, beef, cheese, chips, and avocado. Drizzle with dressing before serving.

Notes

Prepare components separately and assemble fresh for best flavor and texture.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Quick, Salad, Taco