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Taco Salad Recipe

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This vibrant and flavorful Taco Salad is a quick and easy meal perfect for busy weeknights. Featuring seasoned ground beef, fresh romaine lettuce, juicy grape tomatoes, creamy avocado, and zesty toppings like salsa and sour cream, this recipe delivers a satisfying crunch and a burst of Mexican-inspired flavors in every bite.

Ingredients

Main Ingredients

  • 1 lb ground beef 85% lean
  • 2 tbsp taco seasoning
  • 10 oz Romaine lettuce, chopped
  • 1 1/2 cups grape tomatoes, halved
  • 1 large avocado, chopped
  • 1/2 cup green onions, chopped
  • 1 cup Mexican cheese, shredded
  • 1/2 cup salsa (your favorite)
  • 1/3 cup sour cream
  • 1/4 cup cilantro, chopped

Instructions

  1. Cook the Beef: Using a medium-sized pan over medium heat, cook the ground beef until it reaches an internal temperature of 160°F, as measured by a meat thermometer. This ensures the beef is fully cooked and safe to eat.
  2. Season the Beef: Towards the end of cooking, add 2 tablespoons of taco seasoning to the beef. Stir well to combine all the flavors evenly. Cover the pan with a lid and set it aside to keep warm.
  3. Prepare the Salad Base: In a large salad bowl, place the chopped romaine lettuce evenly at the bottom to create a fresh, crunchy base for the salad.
  4. Add Fresh Veggies: Evenly distribute the halved grape tomatoes, chopped avocado, and chopped green onions over the lettuce for color and texture variety.
  5. Assemble the Salad: Add the cooked and seasoned ground beef over the layer of fresh vegetables. Then sprinkle the shredded Mexican cheese on top.
  6. Finish with Toppings: Dollop the salsa and sour cream over the salad, and garnish with chopped cilantro for an herby finish. Mix lightly if desired and serve immediately.

Notes

  • You can substitute ground turkey or chicken for a leaner option.
  • For a spicier kick, add jalapeños or hot sauce to taste.
  • Feel free to add crushed tortilla chips for extra crunch.
  • Use a low-fat sour cream to reduce calories if preferred.
  • Leftovers can be stored in the fridge for up to 2 days, but dress with salsa and sour cream just before serving to keep fresh.

Find it online: https://recipesbyliza.com/taco-salad-recipe/