Ingredients
Scale
Ingredients
- For the Base:
- 4 cups Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 avocado, diced
- For the Protein:
- 1 lb ground beef, chicken, or turkey (or plant-based alternative)
- 1 packet taco seasoning (or homemade mix: 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, salt to taste)
- For the Toppings:
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream (or Greek yogurt for a healthier option)
- 1/2 cup salsa (homemade or store-bought)
- 1/2 cup guacamole
- 1/4 cup sliced black olives
- 1/4 cup chopped cilantro (optional)
- For the Dressing:
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp cumin
- Salt and pepper to taste
- Optional Add-Ons:
- Crushed tortilla chips
- Pickled jalapeños
- Crispy tortilla bowls (store-bought or homemade)
Instructions
Instructions
- Prepare the Base:
- Wash and chop the romaine lettuce.
- Halve cherry tomatoes, rinse black beans, and prepare corn.
- Arrange these ingredients in a large salad bowl as the base.
- Cook the Protein:
- In a skillet over medium heat, cook the ground beef (or alternative) until browned.
- Add taco seasoning and follow package instructions (usually includes adding water and simmering until thickened).
- Let the cooked protein cool slightly before adding to the salad.
- Prepare the Dressing:
- In a small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper.
- Adjust seasoning to taste and set aside.
- Assemble the Salad:
- Layer the cooked protein over the salad base.
- Add shredded cheese, avocado, and any desired toppings (sour cream, guacamole, salsa, black olives, etc.).
- Add Dressing and Crunch:
- Drizzle the dressing over the salad.
- Top with crushed tortilla chips or serve in crispy tortilla bowls for added texture.
- Garnish and Serve:
- Sprinkle chopped cilantro for a fresh finish (optional).
- Serve immediately and enjoy!