Tex-Mex Taco Salad with Corn and Avocado

• 1 tablespoon olive oil
• 1 pound ground beef (or plant-based alternative)
• 1 packet taco seasoning
• 4 cups torn romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cup cooked corn kernels
• 1 avocado, diced
• 1 cup shredded cheddar cheese
• 1/2 cup diced red onion
• 1/4 cup sliced black olives
• 1/4 cup diced bell peppers
• 1/4 cup crumbled tortilla chips
• 2 tablespoons fresh lime juice
• 1 tablespoon taco sauce or salsa

Steps

1. 1 Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, then stir in taco seasoning according to package instructions.
2. 2 In a large bowl, combine romaine lettuce, cherry tomatoes, corn, avocado, cheddar cheese, red onion, black olives, and bell peppers.
3. 3 Drain any excess grease from the cooked beef and add it to the salad bowl.
4. 4 Drizzle lime juice and taco sauce over the salad and gently toss to combine.
5. 5 Top with crumbled tortilla chips before serving.

Equipment

• Large mixing bowl
• Skillet

Variations

• Add black beans for extra protein and fiber.
• Incorporate grilled chicken for a heartier option.

Substitutions

• Substitute cheddar cheese with Monterey Jack for a different flavor profile.
• Use canned corn if fresh or frozen isn’t available.

Pairings

• Cornbread muffins
• Mexican rice

Nutrition

Tips

• For a vegan option, substitute ground beef with a plant-based alternative and use vegan cheese.
• Add a dollop of sour cream or Greek yogurt for extra creaminess.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Toss gently before serving again.

Freezing: This salad does not freeze well due to the texture of the avocado and lettuce.

Serving Suggestions

• Serve with warm flour tortillas and a side of guacamole.
• Pair with a refreshing limeade or Mexican beer.

FAQ