Easy Taco Salad

nibbleboard.com/recipes/easy-taco-salad

Ingredients

Instructions

1. Brown the ground beef in a medium skillet over medium-high heat, breaking it into small crumbles with a wooden spoon, until no pink remains.
2. Drain any excess fat from the skillet.
3. Add the taco seasoning and ½ cup water to the beef. Stir to combine and simmer uncovered over medium heat until the sauce thickens and coats the meat.
4. Stir in the black beans if using. Remove from heat and let the mixture cool slightly for 2-3 minutes.
5. Place the chopped romaine lettuce in a large salad bowl or divide evenly among individual serving bowls.
6. Top the lettuce with the warm seasoned beef mixture, diced tomatoes, shredded cheddar cheese, and diced avocado.
7. Scatter tortilla chips over the top. Add salsa, a dollop of sour cream, and any optional toppings you like.

Nutrition per Serving

Chef Tips

• Let the seasoned beef cool for a few minutes before adding it to the salad — this prevents the lettuce from wilting instantly and keeps everything crisp.
• Swap ground beef for ground turkey or chicken for a lighter version that still packs plenty of taco flavor.
• Make your own taco seasoning with 1 tbsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne, and salt to taste.
• Store leftover components separately — keep the beef, toppings, and lettuce in their own containers in the fridge for up to 4 days and assemble fresh bowls all week.
• For extra crunch, bake tortilla strips at 375°F for 8-10 minutes instead of using store-bought chips.

Storage

Store assembled leftovers in an airtight container in the fridge for up to 2 days, though the lettuce will soften. For best results, store components separately for up to 4 days.