- Light, refreshing flavors elevate this dish to “not your average taco salad recipe” status. - It’s Mexican food and it’s a salad. Can we say “winning?” This recipe features simple ingredients that are easy to find. - This is no ordinary side salad; its got the chops to serve as a main course! - Taco Salad scales. So no matter how big your hungry crowd is, this recipe has you covered.
Prep Time: 22 Min
- oil - ground beef - romaine lettuce - avocados - Mexican blend cheese - black bean and corn salsa - cherry tomatoes - red onion - crispy tortilla strips For the vinaigrette: - olive oil - red wine vinegar Juice of lime - garlic clove - honey - packed cilantro leaves - salt and pepper
COOK Time: 8 MINS
In a large skillet, heat the oil over medium heat. Add the ground beef, sprinkle on the taco seasoning, and cook, breaking up any large chunks, until the meat is browned and no pink remains
Meanwhile, prepare the vinaigrette. In a food processor, combine olive oil, vinegar, lime juice, garlic, honey, and cilantro. Pulse until the mixture is well combined.
Divide the lettuce evenly among four bowls. Top each with ½ an avocado, scoop of cheese, scoop of salsa, several cherry tomato halves, and red onion. Serve with vinaigrette.