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Cheesy Taco Salad with Cilantro Lime Dressing Recipe

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4 from 3 reviews

A flavorful and colorful Taco Salad featuring seasoned ground beef, fresh vegetables, black beans, charred corn, and creamy avocado, all topped with a zesty cilantro lime dressing and crunchy tortilla chips. Perfect for a quick, satisfying meal that combines Tex-Mex flavors with fresh salad ingredients.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Meat and Seasonings

  • 1 pound lean ground beef (or substitute with ground turkey or Morning Star Crumbles for vegetarian)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Cayenne pepper to taste (optional, about 1/4 teaspoon)
  • 1/2 cup mild salsa

Salad Ingredients

  • 1 large head romaine lettuce, chopped (about 8 cups)
  • 1 1/2 cups cherry tomatoes, halved (or 2 Roma tomatoes chopped)
  • 1 cup black beans, rinsed and drained
  • 2 ears sweet corn (charred as desired)
  • 1/4 cup chopped red onions
  • 2 avocados, sliced or chopped
  • 1/3 cup roasted and salted sunflower seeds
  • 1/2 cup shredded pepper Jack cheese or sharp cheddar (or more to taste)
  • Tortilla chips or Doritos, slightly crushed to taste (the more the better!)

Dressing

  • 1 Recipe Cilantro Lime Dressing (prepared separately)

Instructions

  1. Prepare Dressing: Make the Cilantro Lime Dressing according to its recipe instructions. For best flavor, chill the dressing for at least one hour before using.
  2. Cook Beef: In a large skillet over medium heat, brown the lean ground beef, breaking up any clumps as it cooks. Once fully browned, drain any excess grease from the skillet to keep the salad light.
  3. Season Beef: Stir in chili powder, ground cumin, smoked paprika, onion powder, garlic powder, dried oregano, and salt into the skillet with the beef. Next, add 1/2 cup of mild salsa and simmer for 1-2 minutes until the mixture thickens and is heated through. Add cayenne pepper to taste if you desire a spicier kick.
  4. Prepare Salad Base: Place the chopped romaine lettuce in a large salad bowl or divide into individual bowls for serving.
  5. Assemble Salad: Layer the seasoned beef mixture over the lettuce, then add halved cherry tomatoes, rinsed and drained black beans, charred corn kernels (cut off the cob), chopped red onions, avocado slices, roasted salted sunflower seeds, and shredded cheese.
  6. Add Crunch and Dressing: Sprinkle crushed tortilla chips or Doritos generously over the salad to add a crunchy texture. Drizzle or toss the entire salad with the chilled Cilantro Lime Dressing to taste.
  7. Serve: Serve the taco salad immediately to enjoy the contrast of fresh, warm, and crunchy elements for a satisfying meal.

Notes

  • For a vegetarian version, substitute ground beef with Morning Star Crumbles or your favorite plant-based meat alternative.
  • To char corn, grill the ears on a hot grill or roast under the broiler until lightly blackened and smoky, then slice off the kernels.
  • You can prepare the Cilantro Lime Dressing in advance to enhance the flavors.
  • Adjust cayenne pepper according to your preferred spice level.
  • Leftover salad components can be stored separately; add crunchy chips just before serving to maintain texture.
  • This recipe is flexible: add or omit toppings based on personal preferences or what you have available.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Tex-Mex

Find it online: https://iamstarved.com/cheesy-taco-salad-with-cilantro-lime-dressing-recipe/