Easy Taco Salad
from kristineskitchenblog.comThis Taco Salad recipe is quick and easy to make and loaded with flavor! Seasoned ground beef taco meat plus your favorite taco toppings make this meal-sized salad both hearty and flavorful.
Servings: 4 servings
Calories: 603kcal
Ingredients
- 1 pound lean ground beef or ground turkey
- salt and pepper
- 2 tablespoons taco seasoning
- ½ cup tomato sauce
- ½ cup water
- 8 cups chopped romaine lettuce
- 1 cup canned black beans rinsed and drained
- 1 cup canned corn drained
- 1 cup cherry or grape tomatoes halved
- ¾ cup shredded cheddar, Monterey jack, Mexican cheese or Colby jack cheese
- 1 large avocado sliced
- 1 cup salsa
- ¼ cup sour cream
- 4 ounces crumbled tortilla chips
Instructions
- Heat a large skillet over medium heat. Add the ground beef and sprinkle with salt and pepper. Cook, breaking up the meat, until meat is browned. Stir in the taco seasoning, tomato sauce and water. Reduce the heat to a low simmer, and cook, stirring occasionally, until liquid is mostly gone and meat is cooked through, about 5 minutes.
- To assemble the salads, divide the lettuce, black beans, corn, tomatoes, cheese and avocado evenly between four large plates or salad bowls. Top with the cooked seasoned beef and salsa. Add a tablespoon of sour cream and crumbled tortilla chips to each salad. Serve.
Video
Notes
- Leftover cooked taco meat can be stored in an airtight container in the refrigerator for up to 3-4 days. You can store the other taco salad ingredients in separate containers in the fridge to make it especially quick to assemble a taco salad from the leftovers.
Nutrition
Serving: 1/4 recipe | Calories: 603kcal | Carbohydrates: 48g | Protein: 39g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 100mg | Sodium: 1226mg | Potassium: 1470mg | Fiber: 12g | Sugar: 7g | Vitamin A: 9309IU | Vitamin C: 23mg | Calcium: 285mg | Iron: 6mg
