Description
This Taco Salad is a quick and easy meal that’s perfect for a weeknight dinner or a casual lunch. It’s loaded with fresh ingredients, seasoned ground beef, and a creamy dressing, making it a satisfying and flavorful dish.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 teaspoon avocado oil (or any oil of choice)
- 2 tablespoons taco seasoning (store-bought or homemade)
- 8 ounces romaine lettuce, chopped
- 1 1/3 cups grape tomatoes, halved
- 3/4 cup shredded cheddar cheese
- 1 medium avocado, cubed
- 1/2 cup green onions, chopped
- 1/3 cup salsa
- 1/3 cup sour cream
Instructions
- Brown and Season Beef: Heat avocado oil in a skillet over high heat. Add ground beef and cook, breaking it up with a spatula, for 7-10 minutes, until browned and moisture has evaporated. Stir in taco seasoning until well combined. (Optional: Add ¼ cup water and simmer to create a saucier filling.)
- Combine Ingredients: In a large bowl, combine chopped romaine lettuce, halved grape tomatoes, shredded cheddar cheese, cubed avocado, and chopped green onions.
- Assemble Salad: Add the seasoned ground beef to the bowl with the vegetables and cheese. Toss everything together until well combined.
- Serve: Drizzle with salsa and sour cream, or serve them on the side for individual portions.
Notes
- You can use any type of ground meat you prefer, such as ground turkey or chicken.
- If you don’t have avocado oil, you can use any other oil with a high smoke point, such as olive oil or canola oil.
- Feel free to customize the toppings with your favorites, such as black olives, shredded lettuce, or a dollop of guacamole.
- For a lighter version, use Greek yogurt instead of sour cream.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
