Quick Taco Salad (Print Version)
# Ingredients:
→ Protein Base
01 -
1 pound lean ground beef
02 -
1 teaspoon avocado oil (or your preferred cooking oil)
03 -
2 tablespoons taco seasoning blend
→ Fresh Salad Components
04 -
8 ounces fresh romaine lettuce, roughly chopped
05 -
1⅓ cups grape tomatoes, cut in half
06 -
¾ cup sharp cheddar cheese, freshly shredded
07 -
1 ripe avocado, diced into bite-sized pieces
08 -
½ cup green onions, finely sliced
→ Finishing Touches
09 -
⅓ cup chunky salsa
10 -
⅓ cup creamy sour cream
# Instructions:
01 -
Warm the oil in a large skillet over high heat until it shimmers. Add the ground beef and break it apart with a spatula as it cooks. Stir frequently for 7-10 minutes until the meat is beautifully browned and all moisture has cooked off.
02 -
Mix the taco seasoning thoroughly into the cooked beef until every piece is well-coated. For extra flavor, add ¼ cup water with the seasoning and let it bubble gently for a minute or two.
03 -
In a spacious mixing bowl, combine the crisp lettuce, juicy tomatoes, creamy cheese, fresh avocado, and green onions. Add the warm seasoned beef on top, then gently toss everything together until well mixed.
04 -
Dollop the sour cream and salsa over the salad mixture, then give it one final gentle toss to distribute the creamy goodness throughout. Serve immediately while the beef is still warm.
# Notes:
01 -
This wholesome taco salad comes together in just 20 minutes using pantry staples you likely already have on hand.
02 -
For meal prep, store the seasoned beef separately and reheat before adding to fresh salad components.
03 -
Best enjoyed fresh, but leftovers keep well for 2-3 days when stored properly in the refrigerator.
04 -
Add avocado, sour cream, and salsa just before serving to maintain the best texture and flavor.