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Chopped Tex Mex Ground Beef Taco Salad

chopped tex mex ground beef taco salad
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Ingredients

Scale
  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 2 tbsp taco seasoning
  • ¼ cup water
  • 1 cup romaine lettuce, chopped
  • 1 cup tomatoes, diced
  • ½ cup corn kernels (fresh, frozen and thawed, or canned)
  • ½ cup black beans, drained and rinsed
  • ¼ cup red onion, diced (optional)
  • ¼ cup cheddar cheese, shredded
  • ½ cup tortilla chips, crushed
  • 2 tbsp fresh lime juice
  • 2 tbsp cilantro, chopped
  • 1 medium avocado, diced (optional)
  • ¼ cup sour cream (optional)

Instructions

  1. Heat a large skillet over medium heat and add ground beef, breaking it into small pieces as it cooks.
  2. Cook beef for 6-8 minutes until no longer pink and nicely browned. Drain excess fat, leaving about 1 teaspoon.
  3. Sprinkle taco seasoning over the beef and add ¼ cup water. Stir to combine.
  4. Reduce heat to medium-low and simmer 3-4 minutes until liquid reduces and beef is well-coated. Set aside to cool slightly.
  5. In a large bowl, combine lettuce, tomatoes, corn, black beans, and cilantro.
  6. Add the seasoned ground beef to the vegetable mixture and toss gently to combine.
  7. Sprinkle shredded cheese and crushed tortilla chips over the salad.
  8. Add optional toppings like diced avocado or sour cream if desired.
  9. Drizzle with fresh lime juice, toss lightly, and serve immediately for maximum freshness and crunch.

Notes

  • For the best texture, add the tortilla chips just before serving to maintain their crunch.
  • You can make a homemade taco seasoning using 1 tbsp chili powder, 1 tsp each of cumin and paprika, ½ tsp each of garlic powder, onion powder, oregano, and salt.
  • For meal prep, store components separately and assemble just before eating.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

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