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Taco Salad

A deliciously festive salad full of spicy ground beef, corn, black beans, salty chips and a poblano ranch dressing.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: Latin, Mexican
Servings: 2

Ingredients

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

Instructions

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