Tex-Mex Free recipe

Taco Salad

Few Tex-Mex dishes are as reliable as Taco Salad: a crunchy salad bowl of seasoned beef, greens, cheese, and chips. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 5 min Cook: 20 min Total: 25 min

25Minutes

4Servings

4.9Rating

EasyLevel

Why you'll love this recipe

Ready in about 25 minutes from start to finish.
The components can be made ahead and reheated without losing quality.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

1 lb ground beef
1 tbsp taco seasoning
1 head romaine, chopped
1 cup shredded cheddar
1 cup cherry tomatoes, halved
1/2 cup black beans
1 cup crushed tortilla chips
1/2 cup salsa mixed with ranch for dressing

Estimated Nutrition (per serving)

675Calories

43gFat

34gCarbs

38gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Brown the beef in a skillet over medium-high, 7 minutes. Stir in the taco seasoning and 1/4 cup water, simmer 2 minutes, then let cool slightly.
Step 2
In a large bowl, add the chopped romaine, tomatoes, black beans, and cheese.
Step 3
Top with the warm seasoned beef.
Step 4
Add the crushed tortilla chips for crunch.
Step 5
Drizzle with the salsa-ranch dressing, toss gently, and serve right away so the chips stay crisp.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking