Taco Salad

 

Ingredients:

• 1 oz. packet taco seasoning, see notes for homemade recipe
• 16 oz. salsa, divided
• 3/4 cup sour cream, divided
• 1 avocado
• 1/8 teaspoon salt
• 1 teaspoon lime juice
• 1 tablespoon olive oil
• 1 lb. ground beef
• 3 tablespoons cilantro, roughly chopped
• 1 head iceberg or romaine lettuce, chopped and clean
• 2 Roma tomatoes, diced
• 2 Jalapeno Peppers, seeded and diced
• 1 cup Black beans, drained and rinsed
• 1 cup whole kernel corn, drained
• ¼ cup black olives, drained and sliced
• 1/3 cup red onion, diced
• 1 ½ cups shredded Mexican cheese blend, see notes
• 4 oz. Tortilla Chips

Preparation:

Prep Work:

1. For the dressing: Combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning. Set aside.

2. Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 tsp. salt and use the back of a fork to mash it. Cover tightly with saran wrap and set aside.

Cook the Meat Mixture:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, cook, and crumble for 7 minutes, or until brown and cooked through. Drain grease.

2. Reduce heat to low. Add 2 tablespoons of taco seasoning and toss to coat. Add the 3/4 cup salsa and cilantro. Add additional salsa if desired. Cover partially while you prepare the salad.

Assemble the Salad:

1. Add the lettuce to serving plates or a large salad bowl. Sprinkle with the meat mixture.

2. Top with diced tomatoes, peppers, black beans, corn, black olives, onions, and cheese.

3. Top with mashed avocado then add a dollop of sour cream to each serving.

4. Drizzle with salad dressing or serve it on the side.

5. Sprinkle with tortilla chips and serve!

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