Beef Taco Salad

Looking for a quick, flavorful, and satisfying meal? This beef taco salad is the perfect blend of zesty seasoned beef, crisp veggies, and crunchy tortilla chips, all tied together with your favorite toppings. Whether you're feeding a crowd or just craving a hearty lunch, this recipe is endlessly customizable and ready in under 30 minutes. Let’s dive into this fiesta of flavours!

Ingredients

For the Beef:

• 450 g (1 lb) lean ground beef
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ cup water or beef broth

For the Salad:

• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup canned corn kernels, drained (or fresh corn off the cob)
• 1 cup canned black beans, drained and rinsed
• 1 medium avocado, diced
• ½ cup shredded cheddar cheese
• ¼ cup red onion, thinly sliced
• 1 cup tortilla chips, crushed

For the Dressing:

• ½ cup sour cream
• 2 tablespoons salsa (mild, medium, or hot, to taste)
• 1 tablespoon lime juice
• ½ teaspoon garlic powder
• Salt and pepper, to taste

Optional Garnishes:

• Fresh cilantro, chopped
• Jalapeño slices
• Extra salsa or hot sauce

Instructions

1. Cook the Beef:
   • Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
   • Add the garlic and cook for 1 minute, then add the ground beef. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain excess fat if needed.
   • Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add the water or beef broth, stirring to combine. Simmer for 2-3 minutes until the liquid reduces and the beef is well-seasoned. Set aside to cool slightly.
2. Prepare the Dressing:
   • In a small bowl, whisk together the sour cream, salsa, lime juice, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste. Set aside.
3. Assemble the Salad:
   • In a large serving bowl or on individual plates, layer the chopped romaine lettuce as the base.
   • Arrange the cherry tomatoes, corn, black beans, avocado, red onion, and shredded cheddar cheese over the lettuce.
   • Spoon the warm seasoned beef over the top, distributing it evenly.
4. Finish and Serve:
   • Drizzle the dressing over the salad or serve it on the side. Sprinkle crushed tortilla chips over the top for crunch.
   • Garnish with fresh cilantro, jalapeño slices, or extra salsa if desired. Serve immediately while the beef is warm and the chips are crisp.

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Tips:

• Make Ahead: Prepare the beef and dressing in advance and store them in the fridge. Assemble the salad just before serving to keep the lettuce and chips fresh.
• Customizations: Swap the beef for ground turkey or a plant-based meat alternative for a lighter or vegetarian option. Add diced bell peppers or pickled jalapeños for extra flavour.
• Storage: Store leftover beef and salad components separately in the fridge for up to 3 days. Reheat the beef before assembling a fresh salad.

This Beef Taco Salad combines the bold flavours of tacos with the freshness of a salad—perfect for a quick dinner or a festive gathering.