Description
A vibrant and flavorful Taco Salad that combines seasoned ground beef, fresh vegetables, black beans, corn, and a zesty homemade dressing, topped with shredded cheddar, avocado, and crunchy tortilla chips. Perfect for a satisfying and colorful meal for four.
Ingredients
Scale
For the Beef Mixture
- 1 tablespoon olive oil
- ½ onion, chopped
- 1 pound ground beef
- 1 ounce taco seasoning (1 packet)
- ½ cup salsa (plus more for topping)
For the Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup chopped fresh cilantro
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 clove garlic, minced
- 1 tablespoon honey
- 1 pinch kosher salt and freshly ground black pepper
For the Salad
- 8 cups chopped romaine lettuce
- 15 ounces canned black beans, drained (1 can)
- 1 pint cherry tomatoes, halved
- 1½ cups corn (off the cob, canned, or frozen)
- ¼ cup chopped red onion
- 1 cup freshly shredded cheddar cheese
- 1 avocado, diced
- 1 cup tortilla chips
- Chopped fresh cilantro (optional, for topping)
- Sour cream (optional, for topping)
Instructions
- Heat the olive oil: Place a skillet over medium heat and add 1 tablespoon of olive oil, allowing it to warm up.
- Cook the onion: Add the chopped onion to the skillet and sauté until softened and translucent, about 3-4 minutes.
- Brown the ground beef: Add the ground beef and taco seasoning to the skillet, cooking until the beef has fully browned and crumbled, about 7-8 minutes.
- Mix in salsa: Stir in ½ cup of salsa to the beef mixture, then remove the skillet from heat and set aside.
- Prepare the lettuce base: Place the chopped romaine lettuce into a large serving bowl, creating the foundation for the salad.
- Assemble the toppings: Arrange the cooked ground beef mixture, black beans, halved cherry tomatoes, corn, chopped red onion, shredded cheddar cheese, diced avocado, and tortilla chips evenly over the lettuce.
- Make the dressing: In a jar or small bowl, whisk together ¼ cup olive oil, red wine vinegar, chopped cilantro, ground cumin, chili powder, minced garlic, honey, and a pinch of kosher salt and freshly ground black pepper until well combined.
- Dress the salad: Drizzle the dressing evenly over the assembled salad ingredients.
- Garnish and serve: Top with additional chopped fresh cilantro, sour cream, and extra salsa as desired. Optionally, add hot sauce for extra spice or a milder taco sauce for less heat.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Use fresh corn when in season for a sweeter, crunchier addition.
- For a vegetarian version, omit the beef and add extra beans or grilled vegetables.
- Make the dressing ahead of time and refrigerate for enhanced flavors.
- Serve immediately after assembling to keep the tortilla chips crunchy.
