Taco Salad

Ingredients

For the Salad

  • 1 lb ground beef or black beans (for a vegetarian option)

  • 1 tbsp olive oil

  • 1 tsp chili powder

  • ½ tsp cumin

  • ½ tsp paprika

  • ½ tsp garlic powder

  • ¼ tsp salt

  • 6 cups romaine lettuce, chopped

  • 1 cup cherry tomatoes, halved

  • 1 cup black beans (if not using meat)

  • ½ cup corn kernels (fresh or frozen)

  • ¼ cup red onion, diced

  • 1 avocado, sliced

  • ½ cup shredded cheese (cheddar or Mexican blend)

  • ½ cup crushed gluten-free tortilla chips

  • ¼ cup cilantro, chopped

For the Dressing

  • ½ cup sour cream or Greek yogurt

  • 2 tbsp lime juice

  • 1 tsp hot sauce (optional)

  • 1 tsp taco seasoning

  • 1 tbsp water (to thin, if needed)

Instructions

Cook the Protein

  1. Heat olive oil in a pan over medium heat.

  2. Add ground beef (or black beans), chili powder, cumin, paprika, garlic powder, and salt.

  3. Cook for 8-10 minutes, stirring occasionally.

    Make the Dressing

  4. Whisk together sour cream (or Greek yogurt), lime juice, hot sauce, taco seasoning, and water in a bowl.

    Assemble the Salad

    1. In a large bowl, mix lettuce, tomatoes, black beans, corn, red onion, avocado, and shredded cheese.

    2. Add the cooked beef or beans.

    3. Top with crushed gluten-free tortilla chips and cilantro.

    4. Drizzle with Dressing & Serve

      Toss gently and enjoy!