This taco salad is loaded up with crisp lettuce, taco-seasoned beef, fresh corn, bright cherry tomatoes, zippy red onion, avocado slices, black beans, & a little cheese and some tortilla strips. And, for a 'lil something extra - the cilantro lime dressing is a 2-minute dream to whip up!
Course Main Course, Salad
Cuisine Healthy Food
Keyword Easy Dinners, 30 Minute Meals
Prep Time 25 minutesminutes
Cook Time 10 minutesminutes
Servings 4servings
Author Stephanie Simmons
Ingredients
For the Taco Meat
4tspchili powder
5tsppaprika
5tspcumin
1 and 1/2tspgarlic powder
1tsporegano
1tspsaltmore or less to taste
1/2tspblack peppermore or less to taste
2lbslean ground beef
1tspall-purpose flourSee note
1/2cupwater
For the Salad
1largehead of romaine lettuce, chopped
2cobssweet corn
2cupscherry tomatoes, halved
1-2largeavocados, sliced
1canblack beans, drained and rinsed
1/2a mediumred onion, thinly sliced
cheddar cheese
tortilla strips
For the Cilantro Dressing
1cupcilantro
1largeclove garlic
salt and pepper, to taste
1/4cupolive oil
Asqueezeof lime juice
Instructions
Prep: Prep all veggies as noted in the ingredient list. If using corn on the cob, cook the corn using your favorite method, and slice the cooked corn off the cob. Substitute canned or frozen corn if desired.
Make the Cilantro Lime Dressing: Place all cilantro lime dressing ingredients in a food processor and blend until combined. You may need to add an extra splash of water or olive oil to help it blend up.
Season + Cook the Taco Meat: Mix together the taco seasonings Add the ground beef to a skillet over medium heat, and begin breaking it up with a wooden spoon. Cook the meat until browned through. Combine the water and flour in a small jar and shake until mixed together. Add this to the taco meat, and cook, stirring, for another 4-6 minutes. This will make the meat nice and saucy. Once the meat is done, remove from the heat, and add to your salads!
Assemble: You can put all the ingredients out in individual bowls for a build-your-own taco salad situation, or you can build the salad in a serving bowl (pictured) and serve it that way!
Notes
Note: You can omit the flour or us GF cup-for-cup to keep this GF.