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Taco Salad
This taco salad recipe combines ground beef, lettuce, beans, cheese, tomatoes, tortilla strips and avocado, all tossed in a zesty dressing. A fun and festive salad that's perfect for a lighter main course or as a side dish at a potluck.
Course
Salad
Cuisine
Mexican
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
451
kcal
Author
Sara Welch
Ingredients
2
teaspoons
olive oil
1
pound
ground beef
I use 90% lean
1
packet
taco seasoning
4
cups
romaine lettuce
3/4
cup
black beans
rinsed and drained
1/2
cup
corn kernels
1/2
cup
diced tomato
1
avocado
peeled, seeded and diced
3/4
cup
cheddar cheese
shredded
1/4
cup
sliced olives
1
cup
tortilla strips
plus more for garnish
2/3
cup
catalina salad dressing
can also use ranch dressing
1/4
cup
sour cream
cilantro leaves for garnish
optional
Instructions
Heat the olive oil in a large pan over medium high heat. Add the ground beef and cook, breaking up with a spatula, for 3 minutes.
Add the taco seasoning and 2 tablespoons of water. Cook for another 3-4 minutes or until meat is done. Cool for 5 minutes.
Place the meat, lettuce, beans, corn, tomato, avocado, cheese, olives and tortilla strips in a bowl.
Add the dressing and toss to coat.
Add the sour cream on top of the salad along with additional tortilla strips and cilantro leaves for garnish, then serve.
Notes
Make Ahead: The chicken, cilantro sauce and beans can all be made a day in advance.
Nutrition
Calories:
451
kcal
|
Carbohydrates:
40
g
|
Protein:
33
g
|
Fat:
19
g
|
Saturated Fat:
13
g
|
Cholesterol:
103
mg
|
Sodium:
712
mg
|
Potassium:
964
mg
|
Fiber:
9
g
|
Sugar:
15
g
|
Vitamin A:
5325
IU
|
Vitamin C:
13.9
mg
|
Calcium:
222
mg
|
Iron:
5.1
mg