Here’s how you can make a delicious Taco Salad:
Taco Salad Recipe
Ingredients:
For the Salad:
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1 lb ground beef (or chicken, turkey, or a vegetarian protein like black beans or tofu)
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1 packet taco seasoning (or homemade taco seasoning)
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1 tablespoon olive oil (for cooking the meat)
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6 cups mixed lettuce (such as Romaine, iceberg, or a spring mix)
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1 cup cherry tomatoes, halved
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1 cup corn kernels (fresh, canned, or frozen and thawed)
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1 cup shredded cheddar cheese (or Mexican blend)
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1 small red onion, thinly sliced
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1/2 cup black beans, drained and rinsed (optional)
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1 avocado, diced
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1 cup crushed tortilla chips (or tortilla strips)
For the Dressing:
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1/2 cup sour cream (or Greek yogurt for a lighter version)
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1/4 cup salsa (choose your favorite)
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1 tablespoon lime juice
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1 tablespoon olive oil
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1 teaspoon taco seasoning (or a pinch of chili powder)
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Salt and pepper, to taste
Instructions:
1. Cook the Meat:
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In a large skillet, heat 1 tablespoon olive oil over medium heat.
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Add the ground beef (or protein of your choice) and cook until browned, breaking it apart with a spoon as it cooks.
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Once the beef is cooked through, drain any excess fat, then add the taco seasoning and a splash of water (about 1/4 cup). Stir to combine and simmer for a few minutes until the seasoning is fully mixed in.
2. Prepare the Salad Ingredients:
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While the meat cooks, wash and chop the lettuce and place it in a large salad bowl.
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Slice the cherry tomatoes, red onion, and avocado. Drain and rinse the black beans and set everything aside.
3. Make the Dressing:
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In a small bowl, combine the sour cream (or Greek yogurt), salsa, lime juice, olive oil, taco seasoning, and a pinch of salt and pepper. Whisk together until smooth and well combined.
4. Assemble the Salad:
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Once the beef is ready, let it cool slightly.
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Add the cooked beef, corn, black beans, tomatoes, onion, avocado, and cheese to the bowl with the lettuce.
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Drizzle the dressing over the salad and toss everything together until well coated.
5. Add the Crunch:
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Right before serving, sprinkle the crushed tortilla chips on top to add crunch. You can also use tortilla strips or even some crushed hard taco shells for extra texture.
6. Serve:
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Serve the taco salad immediately, or you can keep the dressing and tortilla chips on the side to prevent the salad from getting soggy if you’re prepping in advance.
Tips:
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Protein Options: You can switch up the protein for grilled chicken, shredded beef, ground turkey, or even tofu for a vegetarian version. If you’re using black beans or another veggie-based protein, you can skip the seasoning step for meat and just season the beans or tofu.
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Dressing Options: You can make a lighter dressing by substituting the sour cream with Greek yogurt or even avocado for a creamy texture.
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Toppings: Customize with toppings like jalapeños, cilantro, olives, sliced radishes, or even a dollop of guacamole.
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Make it spicy: If you like it spicy, add some hot sauce or chopped fresh chilies into the dressing or on top of the salad.
Serving Suggestions:
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This Taco Salad is filling on its own, but it pairs wonderfully with Mexican rice, refried beans, or cornbread for a full Tex-Mex meal.
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You can also turn it into a wrap by placing all the ingredients inside a large tortilla and folding it up like a burrito!
This Taco Salad is so flexible—whether you’re looking for something light and fresh, or you want to pack in all the taco flavors for a satisfying meal, it’s a perfect choice. Plus, it’s fun to customize and play around with different toppings and dressings.
Are you planning on making this for a gathering or just a weeknight dinner?