Taco salad

Here’s a fresh, flavorful, and super customizable recipe for a Taco Salad — perfect as a main dish or a hearty side. It’s everything you love in a taco, tossed into a crisp salad with a zesty dressing!

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🌮 Classic Taco Salad

Ingredients:

For the Salad:

• 1 lb ground beef (or ground turkey, chicken, or plant-based alternative)

• 1 packet taco seasoning (or 2 tbsp homemade mix)

• ½ cup water

• 6 cups chopped romaine or iceberg lettuce

• 1 cup cherry tomatoes, halved

• 1 cup canned black beans, rinsed and drained

• 1 cup corn (fresh, canned, or thawed frozen)

• 1 cup shredded cheddar or Mexican blend cheese

• 1 avocado, diced

• ½ red onion, finely chopped

• Crushed tortilla chips or taco shells (for crunch)

Optional Toppings:

• Sour cream or Greek yogurt

• Salsa or pico de gallo

• Jalapeños

• Fresh cilantro

• Lime wedges

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For the Dressing (optional):
You can use ranch, chipotle ranch, or make a quick creamy taco dressing:

• ½ cup sour cream or Greek yogurt

• 2 tablespoons mayo

• 1 tablespoon taco seasoning

• 1 tablespoon lime juice

• Splash of hot sauce (optional)
  Mix until smooth and chill until ready to serve.

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🥗 Instructions:

1. Cook the Meat:

   • Brown ground beef in a skillet over medium heat. Drain fat if needed.

   • Stir in taco seasoning and water. Simmer 5–7 minutes until thickened. Let cool slightly.

2. Assemble the Salad:

   • In a large bowl or individual plates, layer lettuce, tomatoes, black beans, corn, cheese, onion, and avocado.

3. Add the Beef:

   • Top with warm or room-temperature taco meat.

4. Finish & Serve:

   • Drizzle with dressing, sprinkle with crushed chips, and add any additional toppings.

   • Serve immediately!

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🧠 Tips & Variations:

• Make it vegetarian: use black beans, quinoa, or plant-based crumbles.

• Want it spicy? Add chipotle in adobo or chopped jalapeños.

• Try a taco bowl version using a baked tortilla shell!

Want a low-carb, meal-prep friendly, or mason jar taco salad version?