Taco Salad
Rating
This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It's the ultimate meal prep salad!
Ingredients
- 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
Instructions
- 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.
- Chop iceberg lettuce into bite-sized pieces.
- Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
- 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.*
- Top chopped lettuce with prepped veggies and cooked ground beef. Toss all ingredients together.
- Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.
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