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- 1 lb ground turkey or beef - 1 packet taco seasoning - 1 can black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 large head romaine lettuce, chopped into bite-sized pieces - 1 cup cherry tomatoes, halved - 1 ripe avocado, diced To create a great loaded taco salad, the main ingredients are key. Ground turkey or beef brings protein and flavor. I prefer ground turkey for a lighter option. Black beans and corn add texture and fiber, making this salad filling. Romaine lettuce gives a nice crunch, while cherry tomatoes and avocado add freshness. - 1 cup shredded cheese (cheddar or Mexican blend) - 1/2 cup sour cream or Greek yogurt - 1/4 cup fresh cilantro, finely chopped - Juice of 1 lime Toppings make your salad shine. Cheese adds richness, and I like using cheddar or a Mexican blend. Avocado and sour cream provide creaminess. Fresh herbs like cilantro bring bright flavor. A squeeze of lime juice ties everything together with a zesty touch. - Tortilla chips for added crunch - Additional seasonings for extra flavor - Substitute proteins or vegan options Optional add-ins can take your salad to the next level. Crunchy tortilla chips add texture that everyone loves. You can try adding more seasonings if you like bold flavors. If you want a vegan option, use beans or tofu instead of meat. {{ingredient_image_2}} First, heat a large skillet over medium heat. Add one pound of ground turkey or beef. Cook until the meat turns brown and is no longer pink, which takes about seven to ten minutes. If you see excess fat, gently drain it off. Next, sprinkle in one packet of taco seasoning. Pour in about two-thirds of a cup of water as the packet directs. Stir well to mix everything together. Let it simmer on low heat for five minutes. This lets the flavors blend nicely. Once done, take it off the heat and set it aside. In a big mixing bowl, combine the chopped romaine lettuce, one can of drained and rinsed black beans, and one cup of corn kernels. You can use fresh or frozen corn, depending on what you have. Then, add one cup of halved cherry tomatoes and one diced ripe avocado. Stir gently to mix the veggies without mashing the avocado. When the meat has finished cooking, add it to the bowl with the veggies. Carefully stir to combine all the tasty ingredients. In a separate small bowl, whisk together half a cup of sour cream or Greek yogurt with the juice of one lime. This adds a nice zing. Season the dressing with salt and pepper to taste. This step is key for flavor. Drizzle the creamy dressing over the salad and gently toss all the ingredients. Make sure everything is well coated and ready to serve. To ensure even cooking of meat, use medium heat. Break the meat into small pieces as it cooks. This helps it brown nicely. If you see excess fat, drain it off to keep the dish light. For seasoning, sprinkle the taco mix evenly while the meat cooks. This way, every bite gets great flavor. When mixing the salad, gently fold the ingredients together. This keeps the avocado from getting mushy. A mixed salad distributes flavors well, but layers can look pretty. You can build layers of lettuce, beans, corn, and meat for a fun presentation. For serving, use large salad bowls. This makes it easy for everyone to dig in. Add extra slices of avocado on top for color. A few whole tortilla chips nestled in the salad add crunch. Finish with a lime wedge on the side for a fresh touch. Pro Tips Fresh Ingredients: Use the freshest produce possible for the best flavor in your salad. Look for vibrant, crisp lettuce and ripe avocados. Customize Your Protein: Feel free to substitute ground turkey or beef with shredded chicken, tofu, or a plant-based meat alternative for a different twist. Layer Flavors: Consider adding additional spices or hot sauce to the meat mixture for a bolder flavor profile that suits your taste. Make Ahead: Prepare the salad components in advance and store them separately in the fridge. Combine and dress just before serving to keep everything fresh. {{image_4}} You can switch up the protein in your loaded taco salad. Ground turkey or beef works great, but chicken or tofu can also shine. - For chicken, grill or sauté it until golden brown. Shred it and mix it in. - Tofu offers a great vegetarian option. Press it, cube it, and sauté until crispy. For those going meatless, try using lentils or quinoa instead. They add texture and protein too. Dressing can make or break your salad. While I love the creamy sour cream, there are many ways to mix it up. - Try ranch dressing for a different flavor. - A zesty vinaigrette can add a tangy punch. You can also customize flavors with spices. Add chili powder for heat or garlic powder for depth. Just a pinch can change everything. Make your taco salad fresh by adding seasonal veggies. - In summer, add cucumber or bell peppers for crunch. - In fall, roasted sweet potatoes can bring warmth and sweetness. Changing ingredients based on availability keeps the salad exciting. Use what’s fresh at the market. This way, every salad is a new adventure! Store your loaded taco salad in an airtight container. This keeps it fresh and tasty. Place it in the fridge right after serving. It will stay good for about 3 days. You can enjoy it again for lunch or dinner! If you want to keep it longer, you can freeze it. Yes, you can freeze loaded taco salad. However, some components do not freeze well. The lettuce and avocado may become mushy. To freeze, store the meat and beans separately. Use a freezer-safe bag or container. When you are ready to eat, thaw it in the fridge overnight. To reheat, warm the meat mixture in a skillet. Do not reheat the salad with fresh veggies. Add fresh toppings after reheating to keep them crunchy. You can prepare many of the ingredients ahead of time. Cook the meat and mix the beans and corn. Store these in the fridge for up to 3 days. Wash and chop the lettuce, tomatoes, and avocado right before serving. Keep the components separate for the best flavor. This way, you can mix them together fresh. It makes your salad taste great every time! You can make your own taco seasoning at home. Mix these spices for a tasty blend: - 1 tsp chili powder - 1 tsp cumin - 1 tsp paprika - 1/2 tsp garlic powder - 1/2 tsp onion powder - 1/2 tsp oregano - Salt and pepper to taste If you want different flavors, try using chili flakes or smoked paprika. You can also use store-bought spice mixes labeled for tacos. They work well in a pinch. Yes, you can prep the salad ahead of time. Keep the veggies fresh by storing them separately. Here are some tips: - Use airtight containers for veggies. - Chop lettuce and store it dry. - Mix beans and corn in another container. Add toppings right before serving. This keeps everything crunchy and fresh. Save the creamy dressing in a small jar. Pour it just before you eat. Yes, loaded taco salad can be gluten-free. Choose gluten-free taco seasoning and check all labels. Here are some tips to ensure your meal stays gluten-free: - Use certified gluten-free tortilla chips. - Check the labels on canned beans and corn for gluten. Avoid cross-contamination by washing all utensils and cutting boards. This keeps your salad safe and delicious! This loaded taco salad blends ground turkey or beef, beans, and fresh veggies. Topped with cheese, avocado, and zesty dressing, it’s a crowd-pleaser. Remember to mix flavors and colors for the best presentation. Consider trying protein alternatives or seasonal veggies to keep it fresh. Storage tips help you save leftovers, and meal prep makes it easy during busy weeks. Experiment with your own flair, and enjoy a delicious meal that fits your taste perfectly!

Loaded Taco Salad Delight

A hearty and flavorful taco salad loaded with fresh ingredients and topped with a creamy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground turkey or beef
  • 1 packet taco seasoning
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 large head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 2/3 cup water
  • 1 2/3 cup sour cream or Greek yogurt
  • 1 4 fresh cilantro, finely chopped
  • 1 juice of 1 lime
  • to taste salt and pepper
  • for serving tortilla chips

Instructions
 

  • Heat a large skillet over medium heat. Add the ground turkey or beef and cook until browned and no longer pink, about 7-10 minutes. If there is excess fat, drain it off gently.
  • Sprinkle in the taco seasoning and pour in approximately 2/3 cup of water as directed on the seasoning packet. Stir to combine and let it simmer on low heat for about 5 minutes.
  • In a spacious mixing bowl, combine the chopped romaine lettuce, drained black beans, corn kernels, halved cherry tomatoes, and diced avocado, stirring gently.
  • When the meat has finished cooking and seasoning, add it to the bowl filled with the vegetables. Stir carefully to incorporate all elements.
  • Generously sprinkle the shredded cheese over the top of the salad mixture, allowing it to melt slightly from the heat of the meat.
  • In a separate small bowl, whisk together the sour cream (or Greek yogurt) and lime juice. Season this dressing with salt and pepper to taste.
  • Drizzle the creamy dressing over the salad and gently toss all the ingredients to ensure everything is well coated.
  • Serve the salad immediately, garnishing each bowl with freshly chopped cilantro and a handful of tortilla chips on top.

Notes

Use large salad bowls for serving. Add extra slices of avocado and whole tortilla chips for garnish.
Keyword healthy meal, loaded salad, taco salad