Taco Salad

Taco salad is easy to make with lean ground beef, and a rainbow of fresh ingredients like bell pepper, ripe tomatoes, crisp lettuce, beans, sweet corn and avocado, all tossed in a zesty light Catalina dressing and topped off with tortilla chips.

Course Main Course, Salad

Cuisine Mexican, Tex-Mex

Diet Gluten Free

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 495

Author Kim

Ingredients

1 pound lean ground beef (turkey or chicken work too)
1 small onion diced
1 medium bell pepper (any color) diced
1 package taco seasoning
8 to 10 cups romaine or iceberg lettuce (feel free to use any amount you would like) chopped
1 (15 ounce) can black, kidney, or pinto beans rinsed and drained
1 cup canned corn drained
2-3 medium tomatoes (or about 1 cup halved cherry tomatoes) chopped
1.5 cups Mexican blend shredded cheese
light Catalina dressing (use as much or little as you like)
1-2 medium avocados sliced
Tortilla chips or Fritos

Instructions

In a large skillet over medium heat, brown the ground meat until almost fully cooked and then add in the diced onion and bell pepper. Continue cooking about 5 minutes and until veggies are soft and meat is cooked.
Stir in the taco seasoning and follow the packet instructions for adding water and simmering. Remove from heat when fully cooked.
While meat is cooking, prepare your other salad ingredients. In a large bowl, add the lettuce, drained beans, corn, tomatoes, cheese, meat mixture and dressing. Toss to coat all of the ingredients in the dressing. Add sliced avocado to individual servings and enjoy with tortilla chips or Fritos!

Notes

*In my opinion, salad recipes are just a guide. Feel free to use as much or as little of the ingredients as you like.

Make ahead: To prepare in advance, mix the cooked meat mixture with the beans and corn in one container. Place the lettuce, tomatoes, and cheese in separate bags or containers. When you are ready to enjoy, combine everything, adding the dressing, chips and avocado to the salad.

Nutrition