This Taco Salad is quick, flavorful, hearty, a total breeze to make and it's a dinner everyone can agree on both young and old alike! It doesn't take much to make a satisfying meal and this simple salad is proof of that. This is a back pocket recipe you'll want to make on repeat!
Ingredients
Beef Filling
- 1 Tbsp olive oil
- 1.25 lbs lean ground beef
- 1 cup bottled fire roasted salsa
- 2 tsp chili powder
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 3 Tbsp fresh cilantro
For Salad
- 1 head romaine lettuce or iceberg lettuce, chopped
- 5 oz. tortilla chips, slightly crumbled
- 1 cup Shredded Mexican cheese blend
- 2 roma tomatoes, diced (or 1 1/2 cups grape tomatoes)
- 1 avocado, diced (optional)
- 5 Tbsp Sour cream or Mexican crema (optional)
- 1/4 cup chopped red onion (optional)
Instructions
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.
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