Description
Quick and easy taco salad with seasoned ground beef, beans, cheese, and your favorite toppings, served over lettuce and crushed tortilla chips.
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 1 head iceberg lettuce, shredded
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1 cup chopped tomatoes
- 1/2 cup chopped red onion
- 1/2 cup sour cream
- 1/4 cup salsa
- 1 avocado, diced
- 1 bag tortilla chips, crushed
- Optional toppings: jalapenos, olives, cilantro
Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, add ground beef. Break it up with a spoon or spatula as it cooks. Cook until evenly browned and no longer pink (7-10 minutes).
- Drain the Excess Grease: Carefully drain off any excess grease.
- Add Taco Seasoning and Water: Sprinkle taco seasoning packet over the browned beef. Pour in the 1/2 cup of water. Stir well.
- Simmer and Thicken: Reduce heat to low and simmer for 5-7 minutes, or until the water has evaporated and the sauce has thickened. Stir occasionally.
- Taste and Adjust: Taste the beef and adjust seasoning if needed.
- Shred the Lettuce: Shred the head of iceberg lettuce into bite-sized pieces. Wash and dry thoroughly.
- Rinse and Drain the Beans: Rinse kidney beans and black beans in a colander under cold water. Drain well.
- Chop the Vegetables: Chop tomatoes and red onion into small, even pieces.
- Dice the Avocado: Dice the avocado just before assembling the salad.
- Crush the Tortilla Chips: Crush the tortilla chips in the bag or in a bowl.
- Layer the Lettuce: In a large bowl or individual bowls, start with a layer of shredded lettuce.
- Add the Beans: Sprinkle the kidney beans and black beans over the lettuce.
- Top with Beef: Spoon the seasoned ground beef over the beans.
- Add Cheese: Sprinkle the shredded cheddar cheese over the beef.
- Add Vegetables: Add the chopped tomatoes and red onion.
- Add Toppings: Dollop with sour cream and salsa. Add the diced avocado.
- Sprinkle with Crushed Tortilla Chips: Sprinkle the crushed tortilla chips over the top.
- Optional Toppings: If desired, add any optional toppings such as jalapenos, olives, or cilantro.
- Serve Immediately: Serve the taco salad immediately.
Notes
- Spice it Up: Add cayenne pepper, spicier salsa, chopped jalapenos, or hot sauce for a spicier salad.
- Make it Vegetarian: Substitute ground beef with crumbled tofu or vegetarian ground beef substitute.
- Add Corn: Add a can of drained corn.
- Use Different Cheese: Experiment with Monterey Jack, pepper jack, or a Mexican cheese blend.
- Make a Dressing: Try a creamy ranch or cilantro-lime dressing.
- Use Different Lettuce: Use romaine lettuce or a spring mix.
- Make it a Taco Bowl: Serve in an edible taco bowl.
- Meal Prep Friendly: Prep ingredients ahead of time and store separately.
- Add Grilled Chicken or Steak: Add sliced grilled chicken or steak.
- Make it a Fiesta: Serve with guacamole, salsa, and chips.
- To prevent browning, toss the diced avocado with a little lemon or lime juice.
- If preparing ahead of time, keep the ingredients separate and assemble just before serving to prevent the tortilla chips from getting soggy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes