Ingredients
Meat and Seasoning
- 1 pound ground beef
- 2 tablespoons taco seasoning
- Kosher salt and ground black pepper (to taste)
Salad Components
- 1 head romaine lettuce or iceberg lettuce (chopped)
- 1 cup grape tomatoes (chopped)
- 1 cup black beans (drained and rinsed)
- 1 avocado (diced)
- ½ cup shredded cheese
- ¼ cup diced red onion
- ¼ cup freshly chopped cilantro
Toppings and Extras
- ½ cup salsa
- 1 lime
- Optional: tortilla chips
- Optional: sour cream
Instructions
- Cook beef: In a pan over medium-high heat, add the ground beef and break it into small pieces using your spatula. Cook for about 8 minutes until the beef starts to brown. Drain the excess fat from the beef to keep it lean.
- Add seasoning: Sprinkle in the taco seasoning along with salt and pepper to taste. Stir well to coat the beef evenly and cook for an additional 1 to 2 minutes to allow the flavors to meld.
- Assemble salad: In a large salad bowl, start by layering the chopped lettuce evenly. Add the cooked and seasoned ground beef on top, followed by black beans, chopped grape tomatoes, diced avocado, diced red onion, and shredded cheese.
- Add toppings: Dollop the salad with spoonfuls of salsa and sour cream if using. Squeeze fresh lime juice over the salad and sprinkle the cilantro leaves on top for a burst of fresh flavor. Serve the salad with tortilla chips on the side for added crunch if desired.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- To keep it vegetarian, omit the beef and add extra beans or grilled vegetables.
- Use your favorite taco seasoning or homemade blend for a customized flavor.
- If avoiding dairy, skip the cheese and sour cream or use vegan alternatives.
- For a spicier salad, add jalapeños or hot sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
