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easy taco salad

This Taco Salad Recipe combines seasoned ground beef, crisp lettuce, black beans, cheddar cheese, and crunchy tortilla strips.Easy to prepare in just 30 minutes.Perfect for weeknight dinners and family meals.
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Prep Time 15 minutes
Course Salad
Cuisine Tex-Mex

Ingredients
  

  • 1 lb ground beef
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tbsp taco seasoning
  • 2 Tbsp tomato paste
  • 2 Tbsp water
  • 2 cups vegetable oil
  • 2 corn tortillas cut into thin strips
  • 2 heads romaine lettuce chopped
  • 2 1/2 cups cherry tomatoes halved
  • 1 can black beans drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1/2 cup pico de gallo
  • 1/4 cup cilantro
  • 1/2 cup sour cream

Instructions
 

  • Heat a large cast-iron skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon. Season with salt and black pepper.
  • Stir in taco seasoning, tomato paste, and water. Cook for about 5 minutes until the beef is fully browned and flavorful. Remove from heat.
  • In another skillet, heat vegetable oil over medium-high heat until hot but not smoking.
  • Fry the tortilla strips for about 2 minutes, turning halfway through, until golden and crispy. Transfer to a paper towel-lined plate and season lightly with salt.
  • In a large serving bowl, add chopped romaine lettuce and season lightly with salt.
  • Add cherry tomatoes, black beans, and the seasoned beef mixture. Toss gently to combine.
  • Top the Taco Salad Recipe with cheddar cheese, pico de gallo, cilantro, crispy tortilla strips, and dollops of sour cream.
  • Serve immediately while fresh and crunchy.

Notes

This easy taco salad works wonderfully for meal prep if the toppings are stored separately. You can also serve it with guacamole, salsa, or lime wedges for extra flavor.