Beef Taco Salad
This beef taco salad is a fast, flavorful dinner idea with seasoned meat, fresh veggies, cheese, and crushed chips all tossed in creamy salsa dressing.
Equipment
- Large nonstick skillet
- Wooden Spoon
- Mixing bowls
- Chef’s knife
- Cutting board
Ingredients
- 1 lb ground beef
- 2 tablespoons taco seasoning
- 1 large head romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup shredded cheddar cheese
- 1 cup tortilla chips slightly crushed
- 1/4 cup red onion finely diced
- 1/3 cup sour cream
- 1/3 cup salsa
- Optional: chopped cilantro and lime wedges for serving
Instructions
- Cook the beef: In a large skillet over medium heat, cook the ground beef until browned and no longer pink, about 7–8 minutes. Drain excess grease if needed.
- Add seasoning: Stir in the taco seasoning and 2 tablespoons of water. Simmer for 2–3 minutes until fully combined and slightly thickened. Remove from heat and let it cool slightly.
- Make the dressing: In a small bowl, mix the sour cream and salsa until smooth and creamy. Set aside.
- Assemble the salad: In a large mixing bowl or individual bowls, add chopped romaine, cherry tomatoes, shredded cheese, red onion, and crushed tortilla chips.
- Top it off: Spoon the warm taco meat over the salad, drizzle with the creamy salsa dressing, and garnish with fresh cilantro and lime wedges if using.
- Serve: Serve immediately while the beef is still warm and chips are crispy.
Notes
- To keep leftovers crisp, store components separately.
- Adjust the seasoning to taste if using homemade taco seasoning.