Can I make this taco salad ahead of time?

You can prepare all the components ahead of time, but I recommend assembling just before serving. Store the cooked beef, chopped vegetables, and tortilla strips separately in the refrigerator. The beef can be made 3-4 days ahead, and the tortilla strips can be made up to a week in advance if stored in an airtight container.

How can I make this taco salad vegetarian?

This salad adapts beautifully to a vegetarian diet! Skip the ground beef and double up on black beans, or substitute with crumbled tempeh or your favorite plant-based ground meat alternative. Season the alternative protein with the same spice blend for that authentic taco flavor. You could also add roasted sweet potatoes or mushrooms for extra heartiness.

What's a good dressing for taco salad?

While this salad is flavorful enough with just lime juice and the seasoned beef's juices, you can certainly add a proper dressing. Try a simple mixture of equal parts sour cream and salsa, or make a creamy avocado-lime dressing by blending ripe avocado with lime juice, a touch of olive oil, and a pinch of salt.

Can I use store-bought tortilla strips to save time?

Absolutely! While homemade tortilla strips have a wonderful freshness, store-bought strips or even broken taco shells work perfectly when you're short on time. If using store-bought, check that they're not seasoned with conflicting flavors that might compete with your Mexican-spiced beef.

Fully Loaded Taco Salad Recipe

Name: Fully Loaded Taco Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 3 corn or flour tortillas; 1 teaspoon olive oil; 1/2 teaspoon kosher salt; 1 pound ground beef; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup water; 1 head romaine lettuce, roughly chopped; 1 can black beans, drained and rinsed; 1 can yellow corn, drained; 2 cups grape tomatoes, halved; 1 avocado, chopped; 1/2 red onion, thinly sliced; 1 cup fresh cilantro, chopped; 1 lime, cut into wedges; Shredded cheese (optional); Sour cream (optional)

Description

A vibrant and flavorful Fully Loaded Taco Salad that combines fresh, crisp ingredients with robust, spiced ground beef and DIY tortilla strips. Perfect for a wholesome, satisfying meal that brings together classic taco flavors into one bowl!

Ingredients

Units Scale

Tortilla Strips

3 corn or flour tortillas
1 teaspoon olive oil
1/2 teaspoon kosher salt

Mexican Ground Beef

1 pound ground beef
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup water

Taco Salad

1 head romaine lettuce, roughly chopped
1 can black beans, drained and rinsed
1 can yellow corn, drained
2 cups grape tomatoes, halved
1 avocado, chopped
1/2 red onion, thinly sliced
1 cup fresh cilantro, chopped
1 lime, cut into wedges
Shredded cheese (optional)
Sour cream (optional)

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Instructions

Prepare the Tortilla Strips
Preheat your oven to 425°F (220°C), line a baking sheet with parchment paper, and coat it lightly with cooking spray. Cut your tortillas in half, then slice each half into 6–8 strips, depending on how wide you want them. Place the strips on the baking sheet. Evenly coat them with olive oil or canola oil, then sprinkle them with kosher salt. Bake for 4–6 minutes, or until golden brown, rotating the baking sheet halfway through to ensure even cooking.
Cook the Mexican Ground Beef
Heat a large skillet over medium-high heat and brown the ground beef until fully cooked. Drain the fat through a colander, then return the beef to the skillet. Add the cumin, chili powder, garlic powder, kosher salt, and black pepper. Pour in the water, stir everything together, and bring to a simmer. Lower the heat and cover the skillet, allowing it to simmer for about 10 minutes to absorb the spices fully.
Assemble the Taco Salad
In a large mixing bowl, combine the chopped romaine lettuce, black beans, yellow corn, grape tomatoes, avocado, red onion, and cilantro. Toss the salad well to mix the ingredients evenly. Serve in individual bowls, topping each with cooked ground beef, tortilla strips, sour cream, lime wedges, and a sprinkle of shredded cheese for an added touch.

Notes

For added protein, consider substituting ground beef with ground chicken, turkey, or pork.
Customize the salad with additional toppings such as jalapeños, salsa, or guacamole.
For a lower-calorie option, use Greek yogurt in place of sour cream.
This salad is best served immediately to preserve the crispness of the lettuce and tortilla strips.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 780mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 7g
Protein: 20g
Cholesterol: 60mg