Recipe for Taco Salad

• servings: 6 servings
• total time: 30 minutes

Ingredients

1 pound lean ground beef (see notes for turkey or use Morning Star Crumbles for vegetarian)

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 tsp EACH smoked paprika onion powder, garlic powder, dried oregano, salt

cayenne pepper to taste (optional, I use 1/4 tsp)

1/2 cup mild salsa

1 large head romaine lettuce, (chopped, about 8 cups)

1 1/2 cups cherry tomatoes, (halved, or 2 Roma tomatoes, chopped)

1 cup black beans, (rinsed and drained)

2 ears sweet corn (see notes how to char)

1/4 cup chopped red onions

2 avocados, (sliced or chopped)

1/3 cup roasted and salted sunflower seeds

1/2 cup shredded pepper Jack cheese or sharp cheddar (or more to taste)

Tortilla Chips or Doritos, (slightly crushed to taste, the more the better!)

1 Recipe Cilantro Lime Dressing

Directions

Prepare Cilantro Lime Dressing according to directions. Best if chilled at least one hour.

Brown beef over medium heat in a large skillet, breaking up any clumps. Drain any excess grease.

Stir in all seasonings except cayenne followed by 1/2 cup salsa and simmer 1-2 minutes until thickened and warmed through. Add cayenne to taste (optional).

To make salad, place lettuce in a large bowl (or individual bowls) and layer with beef, salad ingredients and drizzle or toss with desired amount of dressing. Serve immediately. (See notes below on how to serve.)