Taco Salad
A deliciously festive salad full of spicy ground beef, corn, black beans, salty chips and a poblano ranch dressing.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Salad
Cuisine: Latin, Mexican
Servings: 2
Spicy Ground Beef
- 8 ounces ground beef
- 1 clove of garlic, crushed
- 1 tablespoon of tomato paste
- 1 teaspoon of taco or steak seasoning
Pico de Gallo
- 1 large vine ripened tomato, finely diced
- 1/2 of a small red onion, finely diced
- 1 small jalapeño, seeds removed, finely diced
- 1/4 cup of fresh cilantro, finely chopped
- 1 lime
- salt and black pepper
Salad Assembly
- a small head of romaine, chopped
- 1 cup of rice, cooked
- 6 ounces of sweet corn, rinsed
- 6 ounces of black beans, rinsed
- nacho chips (optional garnish)
- lime wedges (optional garnish)
- dressing
Make the pico de gallo...
Combine diced tomato, red onion and jalapeño with finely chopped cilantro in a small bowl
Add 1 tablespoon of fresh lime juice and a pinch of salt and black pepper and set aside for now
Make the spicy ground beef...
Add 8 ounces of ground beef into a medium skillet over medium heat along with a crushed garlic clove, a teaspoon of taco or steak seasoning and a tablespoon of tomato paste
Cook until browned and cooked through and then set aside
Assemble the salads...
Add chopped lettuce and cooked rice into the base of each salad bowl
Top with spicy ground beef, sweet corn, black beans, pico de gallo and crushed nacho chips
Drizzle with dressing and garnish with lime wedges and cilantro