Description
This Taco Salad is bursting with bold Tex-Mex flavors, seasoned ground beef, creamy avocado, charred sweet corn, pepper Jack cheese, and crunchy tortilla chips, all tossed with a fresh Cilantro Lime Dressing. Ready in just 30 minutes, it’s perfect for busy weeknights, meal prep, or entertaining.
Ingredients
- Beef
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Cayenne pepper, to taste (optional)
- 1/2 cup mild salsa
- Salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 1/2 cups cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 2 ears sweet corn
- 1/4 cup chopped red onion
- 2 avocados, sliced or chopped
- 1/3 cup roasted and salted sunflower seeds
- 1/2 cup shredded pepper Jack cheese
- Tortilla chips or Doritos, slightly crushed
- Dressing
- 1 recipe Cilantro Lime Dressing
Instructions
- Prepare the Cilantro Lime Dressing according to the recipe directions. For the best flavor, chill for at least 1 hour before serving.
- Heat a large skillet over medium heat and cook the ground beef, breaking it apart as it browns. Drain any excess grease.
- Stir in the chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, and the salsa. Simmer for 1-2 minutes until heated through and slightly thickened. Add cayenne pepper to taste if desired.
- Place the chopped romaine lettuce in a large serving bowl or divide among individual bowls.
- Top with the seasoned beef, cherry tomatoes, black beans, sweet corn, red onion, avocado, sunflower seeds, shredded pepper Jack cheese, and crushed tortilla chips.
- Drizzle with the Cilantro Lime Dressing or toss everything together until evenly coated. Serve immediately.
Notes
- Ground turkey can be substituted for the beef, or use plant-based crumbles for a vegetarian version.
- Char the corn before adding for extra smoky flavor.
- Add the tortilla chips just before serving so they stay crunchy.
- The dressing can be made up to several days ahead and stored in the refrigerator.
- Store salad ingredients separately from the dressing and chips for easy meal prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course
- Method: Stovetop
- Cuisine: Tex-Mex