Easy Taco Salad With Ground Beef
A healthy and protein-rich taco salad combines seasoned ground beef, charred corn, fresh vegetables, cheese, and crunchy tortilla chips, all brought together with a zesty honey-lime dressing.
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Instructions
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Preheat a large cast-iron skillet over medium-high heat for 4 minutes. Add 1 cup corn kernels and cook until blistered and charred (about 4 minutes total); transfer to a small bowl.
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Return the skillet to medium-high heat, add 1 teaspoon canola oil and 1 pound ground beef; cook, crumbling, until mostly browned (about 4 minutes).
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Stir in 1 envelope taco seasoning and cook for 1-2 minutes until beef is fully coated and no longer pink; transfer to a medium bowl.
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In a large bowl, combine 2 chopped romaine hearts, 1 can drained black beans, 3 thinly sliced mini peppers, 1 cup quartered cherry tomatoes, 3/4 cup shredded Mexican 3-cheese blend, 3/4 cup crushed tortilla chips, 1/2 cup chopped red onion, and 1 thinly sliced small jalapeño (optional).
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Add the charred corn, 1 chopped avocado, and the cooked beef to the large bowl; toss everything to combine.
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Prepare the dressing by shaking 1/2 cup olive or avocado oil, 1/4 cup fresh lime juice, 1 tablespoon honey, and 1/4 teaspoon salt in a lidded jar until opaque.
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Drizzle the dressing over the salad and serve immediately.