Taco Salad
If you're looking for a super easy and oh-so versatile, crowd-pleaser meal, Taco Salad is definitely the way to go!
Servings: 4 Servings
Calories: 688kcal
Ingredients
FOR THE DRESSING:
- 1 cup sour cream
- ⅓ cup taco sauce (we use Ortega Taco Sauce - do not confuse this ingredient with hot sauce)
- Juice of 2 limes
- ¾ teaspoon Kosher salt
FOR THE SALAD:
- 1 pound 80/20 ground beef
- 2 tablespoons taco seasoning store-bought or homemade
- 6 cups chopped lettuce Romaine, Iceberg or a mix of the two
- 1 avocado, diced
- 1 cup grape or cherry tomatoes, halved
- ½ cup sliced green onions
- ¾ cup freshly grated Cheddar cheese
- 1 cup crushed tortilla chips or store-bought tortilla strips
Instructions
MAKE THE DRESSING:
- Combine sour cream, taco sauce, lime juice, and salt in a small mixing bowl and stir to combine. Set aside until ready to use.
COOK THE TACO MEAT:
- Place a skillet over medium-high heat and allow to come to temperature. Add the ground beef, breaking it apart with a wooden spatula or potato masher, and sprinkle over the taco seasoning.
- Continue to cook for about 8-10 minutes, stirring as needed, until fully cooked. Set the beef aside to cool slightly while you prepare the salad.
ASSEMBLE THE SALAD:
- Add the lettuce, avocado, tomatoes, green onions, Cheddar cheese, and crushed tortilla to a large mixing bowl.
- Pour the desired amount of dressing over the salad and toss until well-coated.
- Divide the dressed salad among 4 serving bowls, top each bowl with a generous spoonful of taco meat, serve and enjoy!
Video
Nutrition
Calories: 688kcal | Carbohydrates: 33g | Protein: 32g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1494mg | Potassium: 994mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1739IU | Vitamin C: 17mg | Calcium: 294mg | Iron: 4mg