Taco Salad
A crispy, crunchy, and satisfying all-in-one meal that layers seasoned beef, fresh vegetables, and tortilla chips in a single bowl. This American classic brings taco night to your salad plate, topped with a tangy lime-sour cream dressing for the perfect bite.
For 4 servings
- prep · ~10 min
Prepare the ingredients.
1.Wash and chop the romaine lettuce into bite-sized pieces.2.Dice the tomatoes and avocado.3.Mince the garlic cloves.4.Juice the lime. - fry · ~10 min
Cook the seasoned beef.
1.Heat oil in a large skillet over medium-high heat.2.Add minced garlic and sauté until fragrant, about 30 seconds.3.Add ground beef and cook, breaking it up with a spoon, until browned (5-7 minutes).4.Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 more minute.5.Remove from heat and set aside.TIPDrain any excess fat after browning for a leaner salad. - mix · ~1 min
Make the lime crema.
1.In a small bowl, whisk together the sour cream and lime juice.2.Add a pinch of salt and stir until smooth.TIPMake the crema thinner by adding a teaspoon of water if desired. - assemble · ~4 min
Assemble the taco salads.
1.Divide the chopped lettuce among four bowls.2.Top each with seasoned beef, black beans, corn, diced tomatoes, and avocado.3.Sprinkle shredded cheddar cheese over each bowl.4.Add crushed tortilla chips on top.5.Drizzle with the lime crema and garnish with chopped cilantro. - serve
Serve immediately.
Serve right away while the beef is still warm and the tortilla chips are crunchy.
TIPToss at the table for the perfect mix of textures.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For maximum crunch, add the tortilla chips just before serving to prevent sogginess.
- 2Drain the canned black beans and rinse them well to reduce sodium and prevent a muddy color.
- 3Use lean ground beef (90/10) to keep the salad from becoming greasy when served cold.
- 4Let the seasoned beef cool for 2 minutes before adding to lettuce to avoid wilting the greens.
- 5Make the lime crema up to a day ahead and refrigerate for a thicker, more developed flavor.
- 6If making ahead, store all components separately and assemble just before eating.
Adapt it for your goals.
Vegetarian
Swap the ground beef for 1½ cups of cooked lentils or a plant-based crumble; increase cumin and chili for the same bold flavor. Perfect for a meatless taco night.
low carbLow-carb
Omit the tortilla chips and replace with extra lettuce or homemade parmesan crisps. Reduces carbs while keeping the crunch.
protein packedProtein-packed
Add 1/2 cup of grilled chicken or a spoonful of Greek yogurt in place of part of the sour cream. Boosts protein without changing the Tex-Mex profile.
spicy kickSpicy kick
Mix 1/2 diced jalapeño into the beef as it cooks, or drizzle with hot sauce at the table. For those who want more heat.
dairy freeDairy-free
Use a plant-based sour cream or cashew crema instead of regular sour cream, and skip the cheddar. Still creamy and tangy.
Why this is on our healthy list.
Rich in Fiber
Black beans and corn provide dietary fiber that supports digestion and helps maintain steady energy levels.
Heart-Healthy Fats
Avocado is a source of monounsaturated fats that can support healthy cholesterol levels when part of a balanced diet.
Good Source of Vitamin A
Romaine lettuce and tomatoes contribute vitamin A from beta-carotene for healthy vision and immune function.
Hydrating Vegetables
Lettuce and tomatoes have high water content, helping with hydration and adding volume to the meal without excess calories.
Frequently asked questions
Yes, ground turkey works well. Add a little extra oil since turkey is leaner, and season generously to maintain bold flavor.
