Description
This Taco Salad recipe is a delicious and quick meal combining seasoned ground beef with fresh veggies, cheese, avocado, and flavorful toppings. Ready in just 20 minutes, it’s a perfect hearty yet light option for lunch or dinner that serves six people.
Ingredients
Scale
Ground Beef Mixture
- 1 lb ground beef
- 1 teaspoon avocado oil (or any oil of choice)
- 2 tablespoons taco seasoning (store-bought or homemade)
Salad
- 8 ounces romaine lettuce, chopped
- 1 â…“ cups grape tomatoes, halved
- ¾ cup shredded cheddar cheese
- 1 medium avocado, cubed
- ½ cup green onions, chopped
Toppings
- â…“ cup salsa
- â…“ cup sour cream
Instructions
- Brown and Season Beef: Heat the avocado oil in a skillet over high heat. Add the ground beef and cook for 7-10 minutes, breaking it up with a spatula until the beef is browned and most moisture has evaporated. Stir in the taco seasoning evenly. Optionally, add ¼ cup water and simmer briefly to make the beef filling saucier.
- Combine Ingredients: In a large bowl, mix together the chopped romaine lettuce, halved grape tomatoes, shredded cheddar cheese, cubed avocado, and chopped green onions.
- Assemble Salad: Add the seasoned ground beef into the bowl with the salad ingredients. Toss everything gently but thoroughly to combine all flavors and textures well.
- Serve: Drizzle salsa and sour cream over the salad or serve them alongside so each person can add according to preference.
Notes
- You can customize the taco seasoning to your taste with additional spices like cumin, paprika, or chili powder.
- For a lighter option, substitute sour cream with Greek yogurt.
- If you prefer, add crunchy tortilla strips for extra texture.
- Use fresh avocado to avoid browning and enjoy the creamy flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days but add avocado fresh if possible.
