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Taco Salad

Homemade taco salad on a plate with ground beef, avocado and tortilla chips
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  15 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound 90/10 ground beef
  • 4 tablespoons Taco Seasoning
  • ¼ cup salsa
  • 1 large head romaine lettuce, cut into bite-sized pieces
  • ¾ cup shredded Mexican cheese blend, pepper Jack cheese, or cotija
  • ¼ cup finely chopped red onion
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, fresh (cooked), frozen and thawed, or canned and drained
  • ¼ cup minced fresh cilantro leaves
  • 1 avocado, pitted and diced
  • 1 (3.5-ounce) bag tortilla strips
  • ⅓ cup roasted, salted pumpkin seeds

Creamy Salsa Dressing

  • 1 cup sour cream
  • 1 tablespoon Taco Seasoning
  • 1 tablespoon fresh lime juice (from 1 lime)
  • ⅓ cup salsa
  • 2 tablespoons minced jalapeño
  • ¼ cup loosely packed fresh cilantro leaves
  • Sea salt

Method

  1. Heat the olive oil in a large skillet over medium-high heat. Once the oil is glistening, add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Add the 4 tablespoons of taco seasoning, ¼ cup salsa, and 2 to 4 tablespoons of water. Stir to combine and cook until slightly thickened, 2 to 3 more minutes. Remove from the heat and let cool for 5 to 10 minutes. 
  2. In the base of a food processor, combine the sour cream, 1 tablespoon taco seasoning, the lime juice, ⅓ cup salsa, the jalapeño, and cilantro. Pulse until nearly smooth. Season to taste with salt and pulse again. 
  3. In a large serving bowl, toss the romaine, taco meat, cheese, red onion, black beans, corn, and cilantro with the desired amount of dressing until fully combined. Top with avocado, tortilla strips, and pumpkin seeds before serving.