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Mexican Taco Salad Recipe

A vibrant and flavorful salad combining seasoned ground meat, fresh vegetables, and crunchy tortilla chips for a satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

Meat and Seasonings
  • 1 lb lean ground meat (beef or turkey) hearty protein absorbing the taco seasoning
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/8 teaspoon cayenne
  • 1/4 cup water
Other Ingredients
  • 2 cups tortilla chips homemade chips avoid sogginess
  • 4 cups mixed greens romaine or iceberg lettuce forms crisp base
  • 1 cup tomatoes diced fresh vegetables
  • 1/2 cup red onion diced fresh vegetables
  • 1/2 cup bell peppers diced fresh vegetables
  • 1 cup black beans provide fiber and plant-based protein
  • 1/2 cup sour cream or cilantro-lime dressing adds tangy creaminess
  • 1 medium avocado sliced for garnish
  • 1 tablespoon lime juice freshly squeezed
  • 2 tablespoons chopped cilantro for dressing and garnish
  • 1/4 teaspoon salt to taste

Method
 

  1. Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne to prepare the taco seasoning.
  2. Cook ground meat in a skillet until browned, then add seasoning and water, simmer until flavorful.
  3. Dice tomatoes, bell peppers, and red onion; chop lettuce and set aside.
  4. Whisk sour cream, lime juice, cilantro, and salt to make dressing.
  5. Assemble the salad: layer greens, meat, vegetables, and beans; drizzle with dressing.
  6. Add tortilla chips just before serving; garnish with avocado slices and cilantro.

Notes

For extra crunch, add tortilla chips just before serving to keep them crispy.