Taco Salad.

Here’s a classic Taco Salad recipe—fresh, flavorful, and customizable! It combines seasoned ground beef (or turkey), crisp lettuce, and all your favorite taco toppings. Great for a weeknight dinner, potluck, or meal prep.

🌮 Taco Salad

📝 Ingredients:

For the Salad Base:

• 1 lb ground beef (or ground turkey)

• 1 packet taco seasoning (or use homemade: chili powder, cumin, garlic powder, paprika, onion powder)

• 1/2 cup water

• 6 cups chopped romaine lettuce

• 1 cup cherry tomatoes, halved

• 1 cup shredded cheddar cheese

• 1/2 cup black beans (rinsed and drained)

• 1/2 cup corn (fresh, frozen, or canned)

• 1/4 cup red onion, diced

• 1 avocado, diced (optional)

• 1/4 cup sliced black olives (optional)

• 1–2 cups crushed tortilla chips or Doritos (for crunch)

For the Dressing (Options):

• Classic: Sour cream + salsa (50/50 mix)

• Creamy: Ranch + taco sauce or a chipotle mayo

• Zesty Lime Vinaigrette: Olive oil, lime juice, honey, cumin, salt

🔥 Instructions:

1. Brown the Meat:

   • In a skillet over medium heat, cook the ground beef until browned.

   • Drain excess fat, add taco seasoning and water.

   • Simmer for 5–7 minutes until thickened. Let it cool slightly.

2. Assemble the Salad:

   • In a large bowl or individual bowls, layer:

     • Chopped romaine

     • Taco meat

     • Tomatoes, beans, corn, onion, avocado, olives

     • Sprinkle with cheese

     • Top with crushed chips

3. Add Dressing:

   • Drizzle your chosen dressing on top and toss gently (or serve dressing on the side).

🥗 Serving Tips:

• Serve in a large salad bowl, or use taco salad shells for a fun twist.

• Make it a taco salad bar for parties so everyone can customize.

• Want it low-carb? Skip the chips and add more veggies.

🔄 Variations:

• Vegetarian: Skip the meat and add more beans or grilled veggies.

• Chicken Taco Salad: Use grilled or shredded taco-seasoned chicken.

• Spicy: Add jalapeños or use spicy ranch or chipotle dressing.