Taco Salad
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.88 out of 5 stars
(8)
Ingredients
6
- 2 teaspoons olive oil or avocado oil
- 1 lb lean ground beef
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 cup water
- 1 head romaine lettuce, chopped
- 15 ounces black beans, rinsed and drained
- 1 cup shredded Mexican blend or cheddar cheese
- 1 1/2 cups grape tomatoes, halved
- 1 large avocado, peeled, pitted, and chopped
- 1/3 cup loosely packed cilantro leaves
- 1/4 red onion, thinly sliced
- 6 ounces tortilla chips, slightly broken
- Pico de gallo (optional)
- Salsa (optional)
- Sour cream (optional)
- Sliced black olives (optional)
- Jalapeno slices (optional)
- Red onion slices (optional)
- Lime wedges (optional)
- Hot sauce (optional)
- Creamy Cilantro Lime Dressing, optional
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Preparation
Chef’s notes
You can use ground turkey or chicken instead of ground beef.
If you want to make the salad vegetarian, leave off the meat.
If you need the salad to be vegan, don’t use cheese.