Fully Loaded Taco Salad
Taco Salad is the easiest way to rock Taco Tuesday like a pro! It's loaded with fresh veggies, cheese, and seasoned meat with crunchy tortilla strips! Whether you're meal-prepping or looking for a quick weekday dinner, this recipe is a real crowd pleaser.
Servings: 4 people
- 1 head romaine lettuce roughly chopped
- 1 can black beans drained & 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
- Sour cream
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray it well with cooking spray. Set aside.
Cut tortillas in half, and cut each half into 6-8 strips (depending on how wide you want them). Arrange them on the prepared baking sheet.
Spray or brush the strips evenly with canola oil. Sprinkle the salt over the strips. Bake in preheated oven for 4-6 minutes or until browned, rotating baking sheet halfway through cooking time.
Mexican Ground Beef
In a large skillet set over medium-high heat, brown meat. Drain off fat through a colander and return beef to skillet.
Return the skillet to the stovetop. Season the meat with the cumin, chili powder, garlic powder, salt, and pepper. Add the water and bring to a simmer. Reduce heat to low, cover, and simmer for 10 minutes.
- This recipe can also be made using ground pork, ground chicken, or ground turkey.
Calories: 588kcal | Carbohydrates: 43g | Protein: 31g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 854mg | Potassium: 1464mg | Fiber: 14g | Sugar: 6g | Vitamin A: 14905IU | Vitamin C: 28.5mg | Calcium: 150mg | Iron: 7.3mg