How to Make a GREAT Taco Salad

How to Make a GREAT Taco Salad

This easy taco salad with taco seasoned ground beef, beans, cheddar cheese, and all the taco fixings makes a favorite easy dinner any night of the week.

Course Salad

Cuisine Mexican

Keyword taco salad

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 847kcal

Ingredients

1 pound 85% lean ground beef
½ white onion , diced
2 cloves garlic , pressed or minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups tomato juice
¼ cup finely ground yellow cornmeal
1 15 ounce can pinto or black beans
8 ounces tortilla chips I prefer white corn chips
8 cups chopped iceberg lettuce
1 cup shredded cheddar cheese
¼ cup salsa
½ cup chopped tomatoes
1 avocado , chopped
4 tablespoons sour cream
¼ cup sliced jalapeños
¼ cup minced white onion
2 tablespoons chopped cilantro
1 lime , sliced

Instructions

Add the ground beef to a large skillet over medium-high heat. Cook until browned, about 10 minutes, breaking into small pieces as it browns. Add the onion and garlic. Cook until the beef is well browned and the onion is translucent. Add the cumin, chili powder, garlic salt, kosher salt, and black pepper and cook for another 1-2 minutes, stirring often. Stir in the tomato juice and cornmeal. Simmer for 10-15 minutes or until the juice has cooked down and the cornmeal softens, stirring occasionally. Add more tomato juice or water if the mixture clumps.
Add the beans to a small saucepan and heat over medium until warm.
To assemble individual taco salads, place a handful of tortilla chips in the bottom of each bowl. Divide the lettuce between each of the bowls then top with the taco meat. Add a few spoonfuls of the warm beans. Top with cheddar cheese, salsa, chopped tomatoes, avocado, and dollop with sour cream. Add a few jalapeños and sprinkle the minced onion and chopped cilantro. Give each salad a squeeze or two of fresh lime and serve.

Notes

• Refrigerate extra taco meat for up to 4-5 days.

Nutrition