Taco Salad
This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It's the ultimate meal prep salad!
Ingredients
- 4 oz.sour cream ($0.49)
- 2limes, juiced and zested ($1.00)
- 1 cloveminced garlic ($0.05)
- ¼ tspsalt ($0.01)
- ¼ tspchili powder ($0.03)
- ½ tspsugar ($0.01)
- 4 tbspolive oil ($0.80)
- 1 lblean ground beef ($4.99)
- 11-oz. packet taco seasoning ($0.59)
- ½red onion, julienned ($0.37)
- 2roma tomatoes ($0.60)
- 1 cupcorn kernels ($1.66)
- 115-oz. can black beans, drained and rinsed ($0.89)
- 1avocado, diced ($0.99)
- 1 cuptortilla chips, crushed ($1.44)
- 1 cupshredded cheddar (about 1/2 of an 8-oz. block) ($1.25)
- 1jalapeno, sliced into thin rings ($0.30)
- 1 headiceberg lettuce, chopped into bite-sized pieces ($1.79)
Directions
- 1
Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeno. Set aside or mix together in a large serving bowl.
- 2
Chop iceberg lettuce into bite-sized pieces.
- 3
Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
- 4
Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*
- 5
Top chopped lettuce with shredded cheese, prepped veggies and cooked ground beef. Toss all ingredients (except for crumbled tortilla chips) together.
- 6
Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.**