Taco Salad

• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• 1 cup cooked ground beef
• 1/2 cup black olives, sliced
• 1/2 cup corn kernels, fresh or frozen
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1/4 cup sour cream
• 1 lime, juiced
• 1 packet taco seasoning

Steps

1. 1 In a large skillet, cook ground beef with taco seasoning according to package instructions.
2. 2 Chop lettuce and place into a large serving bowl.
3. 3 Add cherry tomatoes, shredded cheese, black olives, corn, and red onion to the lettuce.
4. 4 Top with cooked ground beef and cilantro.
5. 5 For the avocado drizzle, mash avocado with sour cream and lime juice, then spoon over the salad.
6. 6 Gently toss or serve as is with layers intact.

Equipment

• Large serving bowl
• Skillet

Variations

• Add diced jalapeños for a spicy kick.
• Include refried beans for extra heartiness.

Substitutions

• Use romaine lettuce for a more robust texture.
• Substitute Greek yogurt for sour cream for a healthier option.

Pairings

• Warm corn tortillas
• Classic Mexican rice

Nutrition

Tips

• Use ground turkey for a leaner option.
• For a vegan version, substitute seasoned chickpeas for ground beef.

Storage

Store in an airtight container in the fridge for up to 2 days. Re-toss before serving.

Freezing: Does not freeze well due to the lettuce and avocado.

Serving Suggestions

• Serve with crispy tortilla chips on the side.
• Pair with a zesty lime margarita for a refreshing touch.

FAQ