Epic Taco Salad (Print Version)
Seasoned beef, fresh lettuce, and crunchy chips come together with cheese and cilantro lime dressing.
# What You'll Need:
→ Taco Meat
01 -
1 lb lean ground beef (80% lean, 20% fat)
02 -
2 tbsp tomato paste
03 -
2 tsp chili powder
04 -
1 tsp ground cumin
05 -
1 tsp smoked paprika
06 -
1 tsp garlic powder
07 -
1/2 tsp dried oregano
08 -
1 tsp salt
→ Salad Base
09 -
6 cups chopped iceberg lettuce
→ Toppings
10 -
1 cup shredded sharp cheddar cheese
11 -
1 cup pico de gallo
12 -
1 avocado, peeled, pitted, and sliced
13 -
1 cup crushed tortilla chips
→ Dressing
14 -
1/2 cup creamy cilantro lime dressing
# Steps to Follow:
01 -
In a skillet over medium heat, brown the ground beef until fully cooked, breaking it into crumbles. Add tomato paste, chili powder, cumin, smoked paprika, garlic powder, oregano, and salt. Stir well and cook for an additional 3 minutes to blend flavors. Remove from heat.
02 -
Wash and chop iceberg lettuce into bite-sized pieces. Drain thoroughly to prevent sogginess.
03 -
In a large bowl, combine chopped lettuce, seasoned ground beef, shredded cheddar cheese, pico de gallo, and sliced avocado. Toss gently to mix ingredients evenly.
04 -
Drizzle creamy cilantro lime dressing over the salad and sprinkle crushed tortilla chips on top just before serving to maintain crunch.
# Additional Notes:
01 -
For best flavor, season the meat generously and allow it to rest off heat to fully absorb spices.
02 -
Prepare the seasoned meat and dressing up to 4 days in advance, storing separately in airtight containers.