Name: Taco Salat
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 packet taco seasoning; 1 head iceberg lettuce, chopped; 1 cup cherry tomatoes, halved; 1 cup shredded cheddar cheese; 1 cup canned corn, drained; 1 cup canned black beans, rinsed and drained; 1/2 cup diced red onion; 1/2 cup sliced black olives; 1 avocado, diced; 1/4 cup chopped fresh cilantro; 1/4 cup sour cream; 1/4 cup salsa; 1/4 cup ranch dressing; 1 lime, cut into wedges; Tortilla chips, for serving

Instructions

In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it up into crumbles as it cooks.
Add the taco seasoning packet to the cooked beef according to the package instructions. Stir well to combine and let simmer for a few minutes. Remove from heat and set aside.
In a large serving bowl, layer the chopped lettuce as the base of your salad.
Top the lettuce with the cooked taco meat, spreading it evenly over the lettuce.
Arrange the cherry tomatoes, shredded cheddar cheese, canned corn, black beans, diced red onion, sliced black olives, diced avocado, and chopped cilantro over the taco meat.
Drizzle the sour cream, salsa, and ranch dressing over the salad for added flavor and creaminess.
Before serving, squeeze fresh lime juice over the top of the salad to add a zest of citrus.
Serve the Taco Salad with tortilla chips for that perfect crunch and extra texture.

Ingredients

Instructions

Nutrition Facts