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Crunchy Mexican Taco Salad
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Ingredients
0 of 15 gathered
Step by step
Method
4 steps
- 1
Heat 1 tablespoon oil in a skillet over medium-high. Brown 1 lb lean ground beef, breaking it up, 5–7 minutes until no pink remains and you get some browned bits. Stir in 1 tablespoon chili powder, 1 teaspoon cumin, and ½ teaspoon kosher salt; cook 1 minute until the meat smells taco-shop spicy. Drain excess fat if the pan's greasy.
- 2
Whisk ¼ cup lime juice, 2 tablespoons olive oil, 1 teaspoon honey, ¼ cup chopped cilantro, and a pinch of salt into a bright dressing — taste; it should be tangy-sweet, not oily.
- 3
In a big bowl, pile 8 cups chopped romaine, 1 can (15 oz) drained black beans, 1 cup corn, 1 cup halved cherry tomatoes, ½ cup shredded cheddar or Mexican blend, and the warm seasoned beef.
- 4
Drizzle with dressing, toss lightly so the lettuce still has crunch, and finish with ½ cup tortilla strips. You want a crunchy Mexican taco salad with warm spiced beef and zippy lime dressing — not wilted lettuce soup or bland undressed greens.