Name: Ground Beef Taco Salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1/4 cup homemade taco seasoning (or McCormick’s Premium Taco Seasoning); 3/4 cup water; 1 head Romaine lettuce; 1/2 cup green onions (chopped); 1 bunch cilantro (chopped); 1 1/2 cups cheddar cheese (shredded); 1 1/2 cups cherry tomatoes (or chopped tomatoes of any kind); 8 radishes (thinly sliced); 1/2 red onion (chopped); 2 avocados (chopped) (or 1 cup guacamole); 1 cup frozen corn (thawed); 1-2 jalapeños (sliced); Juanitas tortilla chips (or Fritos, crushed); Sour cream (to taste, optional); Restaurant-style salsa (to taste, optional); Sliced limes (to garnish); 1/2 cup mayonnaise; 1/2 cup sour cream; 1 (.4-oz) package Buttermilk Ranch Seasoning; 1 serrano pepper (roughly chopped); 2 tomatillos (halved); 1/2 bunch cilantro; Zest and juice of 1 lime; Milk (to thin if necessary)

Description

A vibrant, hearty salad that captures the flavors of classic tacos in a fresh and healthy format.

Ingredients

1 pound ground beef
1/4 cup homemade taco seasoning (or McCormick’s Premium Taco Seasoning)
3/4 cup water
1 head Romaine lettuce
1/2 cup green onions (chopped)
1 bunch cilantro (chopped)
1 1/2 cups cheddar cheese (shredded)
1 1/2 cups cherry tomatoes (or chopped tomatoes of any kind)
8 radishes (thinly sliced)
1/2 red onion (chopped)
2 avocados (chopped) (or 1 cup guacamole)
1 cup frozen corn (thawed)
1-2 jalapeños (sliced)
Juanitas tortilla chips (or Fritos, crushed)
Sour cream (to taste, optional)
Restaurant-style salsa (to taste, optional)
Sliced limes (to garnish)
1/2 cup mayonnaise
1/2 cup sour cream
1 (.4-oz) package Buttermilk Ranch Seasoning
1 serrano pepper (roughly chopped)
2 tomatillos (halved)
1/2 bunch cilantro
Zest and juice of 1 lime
Milk (to thin if necessary)

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Instructions

Cook the Taco Meat: In a skillet over medium heat, brown the ground beef, breaking it into small pieces. Once no longer pink (about 3-5 minutes), remove from heat. Drain the grease, returning the pan to medium heat. Add the taco seasoning and water, simmering until thickened but saucy.
Prep the Salad Base: Chop the Romaine into bite-sized pieces. Combine it with chopped green onions and cilantro in a bowl.
Prepare the Toppings: Grate the cheddar cheese, chop the tomatoes, slice the radishes, dice the red onion, and prepare the avocados (or mash them for guacamole). Thaw the corn in the microwave for about 20 seconds.
Assemble the Salad: In a large bowl, layer the salad base, hot taco meat, cheese, and other toppings. Add crushed tortilla chips on top for a delightful crunch.
Make the Dressing: Blend the mayonnaise, sour cream, ranch seasoning, serrano pepper, tomatillos, cilantro, lime zest, and lime juice for a zesty topping. Add milk as needed to reach your desired consistency.
Serve and Enjoy: Drizzle the dressing over the salad, toss gently, and serve immediately with lime wedges on the side.

Notes

Mix the dressing ahead of time to let flavors meld, but don’t combine it with the salad until just before serving to keep everything fresh.

Prep Time: 30 minutes
Cook Time: 5 minutes
Category: Main Course
Method: Cooking
Cuisine: Mexican