Taco Salad

Taco Salad


This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It's the ultimate meal prep salad!
  • Dressing
  • 4 oz. sour cream
  • 2 limes, juiced and zested
  • 1 clove minced garlic
  • ¼ tsp salt
  • ¼ tsp chili powder
  • ½ tsp sugar
  • 4 Tbsp olive oil
  • Ground Beef Mixture
  • 1 lb lean ground beef
  • 1 1-oz. packet taco seasoning
  • Additional Toppings
  • ½ red onion, julienned
  • 2 roma tomatoes
  • 1 cup corn kernels
  • 1 15-oz. can black beans, drained and rinsed
  • 1 avocado, diced
  • 1 cup tortilla chips, crushed
  • 1 cup shredded cheddar (about ½ of an 8-oz. block)
  • 1 jalapeno, sliced into thin rings
  • 1 head iceberg lettuce, chopped into bite-sized pieces
  1. Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeno. Set aside or mix together in a large serving bowl.
  2. Chop iceberg lettuce into bite-sized pieces.
  3. Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
  4. Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*
  5. Top chopped lettuce with prepped veggies and cooked ground beef. Toss all ingredients together.
  6. Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.

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