Taco Salad
A colorful and crunchy taco salad by Lina Vexley, featuring seasoned beef, fresh vegetables, and creamy toppings.
Equipment
- Skillet
- Mixing Bowl
- Wooden Spoon
- Knife
Ingredients
Salad
- 1 lb ground beef
- 1 tbsp olive oil
- 2 tbsp taco seasoning store-bought or homemade
- 6 cups romaine lettuce chopped
- 1 cup tomatoes diced
- 1 cup avocado diced
- 1/2 cup cheddar cheese shredded
- 1 cup tortilla chips crushed slightly
Toppings
- 1/4 cup sour cream
- 2 tbsp fresh cilantro chopped
- 1 tbsp lime juice freshly squeezed
Instructions
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
- Stir in taco seasoning and 2 tablespoons of water. Simmer for 3–4 minutes until the beef is fully coated and flavorful.
- In a large mixing bowl, combine chopped lettuce, diced tomatoes, avocado, and shredded cheese.
- Add the cooked taco beef to the salad and toss lightly to distribute the ingredients evenly.
- Top with crushed tortilla chips, a dollop of sour cream, fresh cilantro, and a drizzle of lime juice before serving.
Notes
For a lighter option, replace beef with grilled chicken or turkey. Add black beans or corn for extra texture and nutrition.
Nutrition
Calories: 420kcalCarbohydrates: 18gProtein: 28gFat: 28gSaturated Fat: 10gCholesterol: 80mgSodium: 620mgPotassium: 540mgFiber: 5gSugar: 4gVitamin A: 1450IUVitamin C: 20mgCalcium: 160mgIron: 3.2mg
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