Taco Salad
Taco salad is a quick, filling dinner that combines seasoned taco beef with crisp romaine and all your favorite toppings in one big bowl.
Ingredients
- 1 pound ground beef
- ¼ cup taco seasoning
- ¼ cup water
- 2 tablespoons tomato paste
- 2 heads romaine lettuce, chopped
- 1 can black beans, drained and rinsed
- 1 cup cheddar cheese, shredded
- 1 cup pico de gallo
- 2 ripe avocados, cubed
- ¼ cup sour cream
- 2 teaspoons hot sauce
Instructions
- Heat a large skillet over medium heat. Add ground beef and cook until browned, about 6–8 minutes. Drain excess fat if needed.
- Stir in taco seasoning, water, and tomato paste. Simmer for 2–3 minutes until the sauce thickens and coats the beef. Remove from heat.
- In a large salad bowl or individual bowls, layer chopped romaine lettuce as the base.
- Top with taco meat, black beans, shredded cheddar, pico de gallo, and avocado cubes.
- In a small bowl, stir together sour cream and hot sauce. Drizzle over the salad as dressing.
- Serve immediately, tossing gently before eating if desired.
Nutrition
Notes
- Do not skip the tomato paste: It helps the taco meat thicken fast and gives it a richer, more coated texture.
- Let the meat cool slightly: Let the beef sit for a minute before adding it to the lettuce so the romaine stays crisp.
- Drain the beans well: Extra liquid can water down the salad and make the toppings slide around.
- Dress right before serving: Add the sour cream and hot sauce dressing at the end so the salad stays fresh.
- Meal prep tip: Store the taco meat, lettuce, toppings, and dressing separately, then assemble when ready to eat.
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