Name: Taco Salad
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican-American
Ingredients: 1 lb ground beef; 1 medium yellow onion; 2 clove garlic; 2 tsp chili powder; 1 tsp cumin; 1 tsp paprika; 1 can canned black beans; 1 cup corn kernels; 1.5 cup cheddar cheese; 1 head romaine lettuce; 2 cup cherry tomatoes; 1 medium red bell pepper; 1 medium jalapeño; 1 bunch fresh cilantro; 2 whole lime; 1 tbsp vegetable oil; 2 cup tortilla chips; 0.5 cup sour cream; 1 cup salsa; to taste salt; to taste black pepper

← Recipes · Salad · Taco Salad

520 cal28g protein38g carbs28g fat840mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch25 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Taco Salad

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Salad25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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ground beef1 lb

yellow oniondiced1 medium

garlicminced2 cloves

chili powder2 tsp

cumin1 tsp

paprika1 tsp

canned black beansdrained and rinsed1 can

corn kernels1 cup

cheddar cheeseshredded1.5 cups

romaine lettucechopped1 head

cherry tomatoeshalved2 cups

red bell pepperdiced, any color1 medium

jalapeñosliced, seeds removed1 medium

fresh cilantroGarnishchopped1 bunch

lime2 whole

vegetable oil1 tbsp

tortilla chipscrushed2 cups

sour cream0.5 cups

salsa1 cup

saltto taste

black pepperto taste

Cook it to

Ground beef160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat oil in a skillet over medium-high heat. Add diced onion and cook until softened, about 3 minutes.

2Stir in minced garlic and cook for 30 seconds until fragrant.

3Add ground beef and cook, breaking it up with a spoon, until browned, about 5–7 minutes. Drain excess fat if needed.

4Sprinkle chili powder, cumin, and paprika over the beef. Stir well to coat.

5Add black beans and corn. Stir and cook for 2 minutes to warm through. Season with salt and pepper to taste. Remove from heat.

6In a large mixing bowl, combine chopped romaine, cherry tomatoes, bell pepper, and jalapeño.

7Divide lettuce mixture among four plates. Top each with a portion of the beef and bean mixture.

8Sprinkle cheddar cheese and crushed tortilla chips over each salad.

9Garnish with fresh cilantro. Serve with lime wedges, sour cream, and salsa on the side.