Taco Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 pound lean ground beef

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

3/4 cup sour cream

3/4 cup salsa

Fresh lime juice (to taste)

6 cups chopped romaine lettuce

10 ounces little tomatoes (grape or cherry) (cut into halves)

1/2 small red onion (chopped)

1 cup shredded cheese (e.g. cheddar or Mexican blend)

1/2 cup canned corn (drained)

1/2 cup black beans (drained)

1/2 avocado (sliced/chopped)

1 cup Doritos (broken into bite-size pieces)

1 tablespoon chopped fresh cilantro (or to taste)

Salt & pepper to taste

Directions

Add the oil, ground beef, and spices to a skillet over medium-high heat. Cook the beef until it's browned and cooked through, breaking it up with your spoon as you go along (about 8-10 minutes). Spoon any excess fat out if needed.

While the beef is cooking, prep your other salad ingredients, and make the dressing by mixing the sour cream and salsa together in a medium bowl. Add in a squeeze of lime juice to taste. Some varieties of sour cream can be super thick, so you can thin out the dressing with some extra lime juice and/or water if needed.

Add the salad ingredients to a large bowl. Once the beef is done, let it cool for a few minutes. Add the beef and Doritos to the salad last (so the Doritos don't get soggy). Toss the salad with the dressing, season with salt & pepper as needed, and serve immediately.

Notes

Made this on 6/26 - taco meat was really good. Kids liked adding corn to salad. I used green onions instead of red onion.

Nutrition

• Calories: 663 kcal
• Total Fat: 38 g
• Saturated Fat: 14 g
• Unsaturated Fat: 19 g
• Trans Fat: 0.4 g
• Cholesterol: 124 mg
• Sodium: 764 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 10 g
• Total Sugars: 7 g
• Protein: 40 g