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In-A-Snap Taco Salad isn't joking around. It really can come together in just 15 minutes. And it's so worth it; spicy, savory taco meat belongs on a salad! The salad is crisp and refreshing, and beautifully enhanced with lime and creamy avocado. It's just, you know... taco-tastic! In-A-Snap Taco Salad puts the taco meat front and center where it belongs, and that makes this salad a winner!
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Ingredients
- For the salad:
- 1 tablespoon vegetable oil
- 1 pound ground sirloin beef
- 2/3 cup water
- 1 (1-ounce) package taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 1 head romaine lettuce, chopped
- 1 cup cheddar cheese, optional, shredded
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup red onion, sliced
- 1/4 cup cilantro, chopped
- 3 limes, halved
- Optional, for serving:
- pickled sliced jalapeños, to taste
- sour cream, to taste
- tortilla chips, to taste
Directions
Step 1 -In a large skillet over medium-high heat, add the oil.
Step 2 -Add the beef to the hot oil and cook, while crumbling, until it is no longer pink, about 6-7 minutes.
Step 3 -Add the water and the taco seasoning and stir well to combine.
Step 4 -Add the black beans and stir gently to combine.
Step 5 -Cook until the beans are warmed through, about 3 minutes.
Step 6 -Divide the lettuce between six serving bowls.
Step 7 -Top the lettuce in each serving bowl with an even amount of the beef mixture, the cheese, the tomatoes, the avocado, the onions, and the cilantro.
Step 8 -Squeeze 1 of the lime halves over each of the salads.
Step 9 -Top the salads with the pickled jalapeños and the sour cream.
Step 10 -Serve with the tortilla chips.
