Description

This quick and easy Taco Salad is a flavorful and satisfying meal perfect for a weeknight dinner. Ground beef is browned and seasoned with taco spices, then combined with fresh romaine lettuce, grape tomatoes, cheddar cheese, avocado, and green onions. Topped with salsa and sour cream, this recipe serves 6 and can be customized with optional additions for a saucier filling.

Ingredients

Scale

Meat and Seasoning

1 lb ground beef
1 teaspoon avocado oil (or any oil of choice)
2 tablespoons taco seasoning (store-bought or homemade)

Salad Ingredients

8 ounces romaine lettuce, chopped
1 ⅓ cups grape tomatoes, halved
¾ cup shredded cheddar cheese
1 medium avocado, cubed
½ cup green onions, chopped

Toppings

⅓ cup salsa
⅓ cup sour cream

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Instructions

Brown and Season Beef: Heat avocado oil in a skillet over high heat. Add ground beef and cook, breaking it up with a spatula, for 7-10 minutes, until browned and all moisture has evaporated. Stir in taco seasoning until well combined. Optionally, add ¼ cup water and simmer for a saucier filling.
Combine Salad Ingredients: In a large bowl, mix chopped romaine lettuce, halved grape tomatoes, shredded cheddar cheese, cubed avocado, and chopped green onions.
Assemble Salad: Add the seasoned ground beef to the bowl with the vegetables and cheese, then toss everything together until well combined.
Serve: Drizzle salsa and sour cream over the salad, or serve them on the side for individual portions.

Notes

For a saucier taco beef filling, add ¼ cup water after seasoning and simmer until the liquid reduces slightly.
Feel free to add other taco toppings like black beans, corn, or jalapeños for extra flavor and texture.
This salad can be served warm or at room temperature.
Use gluten-free taco seasoning if needed to keep this recipe gluten-free.
Avocado oil can be substituted with olive oil or vegetable oil.