Taco Salad Recipe
Taco Salad Recipe loaded with seasoned beef and beans, cheddar, tomatoes, crunchy tortilla strips, and a flavor-packed chili-lime dressing.
Servings: 4 servings
Cost: $14.32
Ingredients
Taco Beef
- 1-1/2 tablespoons olive oil
- 1 pound lean ground beef 93/7
- 1 batch taco seasoning see note 1
- 1/2 cup mild salsa
- 1 16-ounce can chili beans undrained, see note 2
Dressing
- 1/2 cup mayo Best Foods/Hellman's
- 3 tablespoons fresh lime juice plus 1/4 teaspoon lime zest
- 1/2 teaspoon paprika
- 1-1/2 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1 teaspoon Sriracha
- Salt and pepper 1/4 teaspoon salt & pinch of pepper
Salad
- 1 head green leaf lettuce or romaine
- 1/2 cup freshly shredded extra-sharp Cheddar cheese
- 2 tablespoons unsalted butter
- 1 cup fire-roasted corn frozen
- 1/2 cup diced tomatoes
- 1 cup tortilla strips
Instructions
- Beef: Heat oil in a large skillet over high heat. Add beef and let it sear before breaking it up. Cook, crumbling, until browned through. While browning, stir in the taco seasoning. Reduce heat to low, add salsa, and scrape up any browned bits. Stir in chili beans (undrained) and simmer until thickened. Remove from heat and let cool slightly.
- Cook corn: Melt butter in a large pan over high heat. Add corn and cook 5 to 8 minutes, stirring only occasionally, until nicely browned. Do not stir too often or it won’t char. Season with a pinch of salt and pepper. Transfer to a bowl and let cool.
- Dressing: Add all dressing ingredients to a bowl and whisk until smooth. Refrigerate to let flavors meld.
- Assemble: Divide lettuce among plates. Top evenly with taco beef, corn, cheese, tomatoes, and tortilla strips.
- Serve: Drizzle dressing over the top to taste and serve right away.
Video
Notes
Note 1: You can use a packet, but nothing beats his homemade blend! 1 tablespoon ground chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon pepper
Storage: Store beef, corn, and dressing separately in the fridge up to 4–5 days, keeping lettuce, tomatoes, and tortilla strips separate. Assemble fresh and add dressing just before serving. Freeze the beef mixture up to 3 months; thaw and reheat.
Nutrition
Serving: 1serving | Calories: 779kcal | Carbohydrates: 46g | Protein: 37g | Fat: 51g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 0.6g | Cholesterol: 123mg | Sodium: 1698mg | Potassium: 1255mg | Fiber: 10g | Sugar: 8g | Vitamin A: 8987IU | Vitamin C: 14mg | Calcium: 230mg | Iron: 6mg