Description
A vibrant and hearty Taco Salad featuring seasoned ground beef, fresh vegetables, and creamy dressing atop a crunchy taco shell.
Ingredients
Scale
- 1 lb ground beef
- 1 can black beans (drained and rinsed)
- 1 cup shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
- 1 cup lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup sour cream
- 1/4 cup lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Taco shells (homemade or store-bought)
Instructions
- In a skillet over medium heat, brown the ground beef, seasoning it generously with salt and pepper.
- While the beef cooks, prepare your taco shells.
- In a small bowl, whisk together the sour cream, lime juice, and chopped cilantro.
- Assemble your taco salad bowl, starting with a taco shell, then layering with lettuce, beef, black beans, cheese, tomatoes, and avocado.
- Generously drizzle the creamy lime-cilantro dressing on top.
- Serve immediately while the taco shell remains crisp.
Notes
Customize the salad with seasonal ingredients. Make-ahead options include storing the cooked beef in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg