Fully Loaded Taco Salad Recipe

This Fully Loaded Taco Salad is a vibrant, flavor-packed meal that brings the best of Mexican cuisine to your dinner table in just 30 minutes. Featuring seasoned ground beef, crispy homemade tortilla strips, and a rainbow of fresh vegetables, this hearty salad strikes the perfect balance between nutritious and satisfying. It’s a complete meal that’s customizable to everyone’s taste preferences!

Ingredients You’ll Need

• Ground Beef: The protein backbone of our salad, perfectly seasoned with Mexican spices. It adds heartiness and savory depth.
• Tortillas: For creating those addictively crispy tortilla strips that add crunch and authentic taco flavor. Either corn or flour work wonderfully.
• Romaine Lettuce: Provides the perfect crisp foundation with enough structure to hold up to all the toppings.
• Black Beans: Adds protein, fiber, and a wonderful creamy texture when you bite into them.
• Corn: Sweet yellow corn brings pops of color and sweetness that balances the savory elements.
• Tomatoes: Fresh grape tomatoes add juicy brightness and a pop of color.
• Avocado: Contributes creamy richness and healthy fats that make the salad more satisfying.
• Red Onion: Adds a sharp, pungent flavor that cuts through the richness of other ingredients.
• Cilantro: Fresh, citrusy notes that are quintessentially Mexican – this herb ties everything together.
• Lime: A squeeze of fresh lime juice brightens all the flavors and adds a refreshing tang.
• Cheese: A sprinkle of shredded cheese adds salty richness that melts slightly over the warm beef.
• Sour Cream: Adds cooling creaminess that balances the spices in the beef.
• Spices: The blend of cumin, chili powder, garlic powder, salt, and pepper creates that classic Mexican flavor profile we all crave.

Variations

This taco salad is wonderfully adaptable. Here are some delicious ways to make it your own:

• Protein Swap: Trade the ground beef for grilled chicken, seasoned shrimp, or plant-based meat substitute.
• Vegetarian Version: Skip the meat entirely and double up on beans, or add grilled vegetables like zucchini and bell peppers.
• Spice Level: Adjust the heat by adding jalapeños, hot sauce, or extra chili powder for spice lovers.
• Dressy or Casual: Serve as a fancy composed salad for guests, or mix everything together in a big bowl for a casual family dinner.
• Grain Addition: Add a scoop of cooked quinoa or brown rice to make it even more substantial.

How to Make Fully Loaded Taco Salad

Step 1: Make the Tortilla Strips

Preheat your oven to 425°F and line a baking sheet with parchment paper. Cut your tortillas in half, then slice each half into 6-8 strips. Arrange them on the baking sheet without overlapping, brush or spray with olive oil, and sprinkle with salt. Bake for 4-6 minutes until crispy and golden, rotating the pan halfway through cooking.

Step 2: Prepare the Mexican Ground Beef

Brown the ground beef in a large skillet over medium-high heat until no longer pink. Drain excess fat through a colander and return the meat to the skillet. Add cumin, chili powder, garlic powder, salt, and pepper, stirring to coat the meat evenly. Pour in the water, bring to a simmer, then reduce heat, cover, and let it simmer for 10 minutes to allow the flavors to meld.

Step 3: Assemble the Salad

While the beef simmers, chop the romaine lettuce and place it in a large serving bowl. Drain and rinse the black beans and corn, halve the grape tomatoes, chop the avocado, slice the red onion, and chop the cilantro. Add all these ingredients to the bowl with the lettuce.

Step 4: Serve and Enjoy

Arrange the warm seasoned beef over the prepared salad. Top with the freshly baked tortilla strips, a sprinkle of shredded cheese, and dollops of sour cream. Serve with lime wedges for squeezing over individual portions.

How to Serve

This versatile taco salad can be served in multiple ways to suit any occasion:

Family Style

Serve all components in separate bowls and let everyone build their own perfect salad. This is great for picky eaters and creates a fun, interactive meal.

Meal Prep

Layer ingredients in large mason jars with dressing at the bottom, heartier vegetables next, and lettuce on top. Keep the tortilla strips, cheese, and sour cream separate until ready to eat.

Entrée Salad

For a more formal presentation, arrange components in sections over a large platter of lettuce, creating a beautiful composed salad that guests can admire before mixing together.

Make Ahead and Storage

Storing Leftovers

Store components separately if possible. Keep the seasoned beef, vegetables, and tortilla strips in separate airtight containers in the refrigerator. The beef will last 3-4 days, chopped vegetables 2-3 days, and tortilla strips up to a week in an airtight container (not refrigerated).

Meal Prep Tips

Pre-cook the beef and store it in the refrigerator. Wash and chop the lettuce and store in a salad spinner or with paper towels to absorb moisture. Pre-chop hardy vegetables like onions and prepare the tortilla strips days in advance.

Reheating

Only reheat the beef component in a microwave or skillet with a splash of water to prevent drying out. Serve the beef warm over the cold salad ingredients for that delicious temperature contrast.

FAQs

Final Thoughts

This Fully Loaded Taco Salad brings the joy of taco night to a fresher, more colorful format that’s perfect for any season. With its balance of warm spiced beef and cool crisp vegetables, it satisfies cravings while keeping things light and nutritious. The best part? It’s endlessly customizable to suit your preferences and whatever ingredients you have on hand. Give it a try tonight – I guarantee it will become a regular request in your household!

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