This taco salad recipe combines ground beef, lettuce, beans, cheese, tomatoes, tortilla strips and avocado, all tossed in a zesty dressing. A fun and festive salad that’s perfect for a lighter main course or as a side dish at a potluck.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 teaspoons olive oil
  • 1 pound ground beef I use 90% lean
  • 1 packet taco seasoning
  • 4 cups romaine lettuce
  • 3/4 cup black beans rinsed and drained
  • 1/2 cup corn kernels
  • 1/2 cup diced tomato
  • 1 avocado peeled, seeded and diced
  • 3/4 cup cheddar cheese shredded
  • 1/4 cup sliced olives
  • 1 cup tortilla strips plus more for garnish
  • 2/3 cup catalina salad dressing can also use ranch dressing
  • 1/4 cup sour cream
  • cilantro leaves for garnish optional
  1. Instructions
  2. Heat the olive oil in a large pan over medium high heat. Add the ground beef and cook, breaking up with a spatula, for 3 minutes.
  3. Add the taco seasoning and 2 tablespoons of water. Cook for another 3-4 minutes or until meat is done. Cool for 5 minutes.
  4. Place the meat, lettuce, beans, corn, tomato, avocado, cheese, olives and tortilla strips in a bowl.
  5. Add the dressing and toss to coat.
  6. Add the sour cream on top of the salad along with additional tortilla strips and cilantro leaves for garnish, then serve.