Taco Salad Recipe

🧂 Ingredients

• 1 cup bottled fire-roasted salsa
• 1 tablespoon olive oil
• 1.25 pounds lean ground beef
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3 tablespoons fresh cilantro

  chopped
• Salt and freshly ground black pepper

  to taste
• 1 head romaine or iceberg lettuce

  chopped
• 5 ounces tortilla chips

  slightly crushed
• 1 cup shredded Mexican cheese blend
• 2 Roma tomatoes

  diced (or 1 ½ cups grape tomatoes)
• ¼ cup chopped red onion

  optional
• 1 avocado

  diced (optional)
• 1 sweet corn

  (optional)
• 5 tablespoons sour cream or Mexican crema

  optional

Instructions

• 1 Warm a 12-inch non-stick skillet over medium-high heat and drizzle in the olive
  oil.
• 2 Add the ground beef to the skillet, breaking it into large chunks. Allow the
  beef to sear and develop a golden crust on the bottom for about 3 minutes. Flip
  the pieces over, crumble them further with a spatula, and continue cooking until
  the beef is fully browned and cooked through.
• 3 Once cooked, carefully drain any excess fat from the skillet. Stir in the
  fire-roasted salsa, chili powder, and ground cumin, ensuring the beef is evenly
  coated with the flavorful mixture. Adjust the seasoning with salt and black
  pepper to suit your taste. Cook the mixture for about one minute to meld the
  flavors, then remove the skillet from the heat and fold in the fresh cilantro.
• 4 To assemble the salad, distribute the chopped lettuce evenly across individual
  plates or a large serving platter. Scatter the crushed tortilla chips over the
  lettuce, followed by the warm beef mixture. Sprinkle with the shredded Mexican
  cheese blend, then layer on the diced tomatoes, sweet corn, avocado, sour cream,
  and red onion, if desired.
• 5 Serve immediately for a vibrant and satisfying meal.

Nutrition Info