Beef Taco Salad

A Tex-Mex favorite that turns taco night into a crisp, fork-friendly bowl. Seasoned ground beef meets cool romaine, black beans, salsa, and crunchy tortilla chips, finished with avocado and a squeeze of lime.

Serves 4

Estimate for one serving

• 620 cal
• 32g protein
• 38g carbs
• 38g fat
• 10g fiber

Every recipe here is free to read.

Ingredients

• 1 lb ground beef (80/20)
• 1 oz (or 2 Tbsp homemade) taco seasoning packet
• 1/3 cup water
• 8 cups (about 2 hearts, chopped) romaine lettuce
• 1 cup (halved) cherry tomatoes
• 1 cup (rinsed and drained) canned black beans
• 1 cup shredded Mexican cheese blend
• 1/2 cup salsa (jarred, medium heat)
• 1/2 cup sour cream
• 2 cups (crushed) tortilla chips
• 1 (diced) avocado
• 1 (cut into wedges) lime
• 1/4 cup (chopped) fresh cilantro

Instructions

1. 1Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon, about 5-7 minutes until no pink remains. Drain excess fat.
2. 2Return beef to skillet. Stir in taco seasoning and water. Simmer on medium-low for 3-4 minutes until thickened. Set aside to cool slightly.
3. 3While beef cooks, chop the romaine lettuce into bite-size pieces and place in a large serving bowl or divide among 4 individual bowls.
4. 4Halve the cherry tomatoes, rinse and drain the black beans, dice the avocado, and chop the cilantro. Keep each topping in separate small bowls for easy assembly.
5. 5Crush the tortilla chips into bite-size pieces (place in a zip-top bag and gently crush with a rolling pin).
6. 6To assemble each salad: start with a generous base of chopped romaine (per bowl).
7. 7Top with 1/4 of the seasoned beef (~4 oz).
8. 8Add rows or clusters of toppings: cherry tomatoes, black beans, shredded cheese, diced avocado, and a sprinkle of cilantro.
9. 9Drizzle each salad with salsa and sour cream. Scatter crushed tortilla chips over the top for crunch.
10. 10Serve immediately with lime wedges on the side so everyone can squeeze fresh lime juice over their salad. Enjoy!
11. 11For meal prep, store the seasoned beef, chopped veggies, and toppings separately in the fridge up to 3 days; assemble just before eating to keep the chips crisp.