A vibrant and hearty salad with seasoned ground beef, crisp lettuce, juicy tomatoes, and crunchy tortilla chips. It's a fun, family-friendly meal that's perfect for a weeknight dinner, ready in 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 2.5 cups
1243cal
79gprotein
88gcarbs
67g
Ingredients
1.5 lb Ground Beef (85/15 lean recommended)
1 tbsp Vegetable Oil
2 tbsp Chili Powder
1 tbsp Ground Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika (Sweet or smoked)
1 tsp Dried Oregano (Mexican oregano if available)
A zesty, creamy dressing that transforms any salad with the vibrant flavors of Tex-Mex salsa. This versatile dressing is perfect for taco salads, grain bowls, or as a dip for veggies and quesadillas. Ready in just 5 minutes with a blender or a whisk!
Golden, crunchy strips of corn tortilla, perfectly seasoned and fried to perfection. They add an irresistible crunch to any soup, chili, or salad. Ready in under 15 minutes!
About Taco Salad, Salsa Dressing and Tortilla Strips
Energy-giving taco salad with perfectly spiced ground beef, tangy salsa dressing & crispy strips. So good!
This tex_mex dish is perfect for dinner. With 1512.4399999999998 calories and 83.36g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 cup Water
1 large head Romaine Lettuce (Chopped)
3 medium Roma Tomatoes (Diced)
1.5 cups Black Beans (Canned, rinsed and drained)
0.5 medium Red Onion (Thinly sliced)
1.5 cups Cheddar Cheese (Shredded)
4 cups Tortilla Chips (Lightly crushed)
0.5 cup Sour Cream (For topping)
0.5 cup Salsa (For topping)
1 large Avocado (Diced or sliced)
Instructions
1
Cook the Ground Beef
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef and cook for 5-7 minutes, using a spoon to break it into small crumbles, until it is browned and no longer pink.
Carefully drain off any excess grease from the skillet.
2
Season the Meat
Return the skillet to medium heat. Stir in the chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper.
Toast the spices for about 1 minute, stirring constantly, until they become very fragrant.
Pour in the water and stir to combine. Bring the mixture to a simmer, then reduce the heat to low.
Let it simmer for 5-8 minutes, stirring occasionally, until the liquid has reduced and the sauce has thickened around the meat.
3
Prepare the Salad Components
While the meat is simmering, prepare the fresh ingredients.
Thoroughly wash and chop the romaine lettuce. Dice the tomatoes and thinly slice the red onion.
If using canned beans, rinse and drain them well.
Shred the cheese and dice or slice the avocado.
4
Assemble and Serve
To assemble, divide the chopped romaine lettuce among four large bowls.
Top the lettuce with a generous portion of the warm taco meat.
Layer on the black beans, diced tomatoes, sliced red onion, and shredded cheddar cheese.
Just before serving, add the crushed tortilla chips and avocado.
Finish with a dollop of sour cream and a spoonful of salsa. Serve immediately.
49cal
1gprotein
2gcarbs
4gfat
Ingredients
0.75 cup Salsa (Use your favorite store-bought or homemade salsa (mild or medium))
3 tbsp Extra Virgin Olive Oil
3 tbsp Lime Juice (Freshly squeezed)
3 tbsp Greek Yogurt (Full-fat recommended for creaminess)
2 tbsp Cilantro (Fresh, finely chopped)
0.5 tsp Cumin Powder
0.25 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
1 tsp Honey (Optional, for balancing flavors)
Instructions
1
Combine Wet Ingredients
In a blender or a medium-sized bowl, add the salsa, Greek yogurt, extra virgin olive oil, and freshly squeezed lime juice.
2
Add Seasonings
Add the finely chopped cilantro, cumin powder, salt, and black pepper. If you prefer a touch of sweetness to balance the acidity, add the optional honey.
3
Blend or Whisk Until Smooth
If using a blender, secure the lid and blend on high for 30-45 seconds until the dressing is completely smooth and creamy.
If using a bowl, whisk vigorously for 1-2 minutes until all ingredients are well combined and the mixture is emulsified.
4
Taste and Adjust
Taste the dressing and adjust seasoning as needed. Add more salt for flavor, more lime juice for tang, or a little more honey for sweetness.
5
Chill and Serve
For the best flavor, transfer the dressing to an airtight jar or container and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
6 pcs Corn Tortillas (6-inch size, preferably a day old)
1 cup Vegetable Oil (for shallow frying)
0.5 tsp Salt (or to taste)
0.25 tsp Chili Powder (optional)
Instructions
1
Prepare the Tortillas
Stack the 6 corn tortillas on a cutting board.
Using a sharp knife, cut the entire stack in half.
Slice each half crosswise into thin, 1/4-inch wide strips. Set aside.
2
Heat the Oil
Pour the vegetable oil into a medium, heavy-bottomed skillet to a depth of about 1/2 inch.
Heat the oil over medium-high heat. To test if it's ready (around 350°F / 175°C), drop a single tortilla strip in. It should sizzle immediately and float to the top.
3
Fry the Strips in Batches
Carefully add about one-third of the tortilla strips to the hot oil, ensuring not to overcrowd the pan.
Fry for 1-2 minutes, using a slotted spoon or tongs to gently move them around for even cooking.
Once the strips are light golden brown and crisp, remove them with the slotted spoon, allowing excess oil to drip back into the skillet.
Transfer the fried strips to a large plate lined with paper towels.
4
Season and Repeat
Immediately sprinkle the hot strips with salt and chili powder (if using). Tossing gently to coat.
Repeat the frying and seasoning process with the remaining tortilla strips in two more batches.
Let the tortilla strips cool completely on the plate; they will become even crispier as they cool.
Serve as a topping for soups and salads, or enjoy as a snack.
