Three Step Taco Salad
Submitted by happyzhangbo
Seasoned ground beef, crunchy tortilla chips, black beans, and sharp cheddar piled high on shredded lettuce with a creamy salsa dressing. Three steps, under 20 minutes, feeds a crowd.
YIELD
10 servingsPREP
10 minCOOK
5 minREADY
18 minTaco night just got a whole lot easier.
This three-step taco salad takes all the best parts of a loaded taco and throws them into one big bowl. Seasoned ground sirloin, crispy baked tortilla chips, black beans, fresh tomatoes, sharp cheddar, and sliced olives all get tossed together on a bed of crunchy iceberg.
The dressing is dead simple: nonfat sour cream stirred with your favorite bottled salsa. Tangy, a little spicy, and it coats everything without drowning it.
This one feeds ten people, so it’s built for game day, potlucks, or any night you want taco flavor without folding a single tortilla.
Chef Tips
- Brown the beef in a really hot skillet so it gets crispy bits, not gray and steamed
- Drain the tomatoes well before adding them. Excess liquid will make the whole salad soggy in minutes
- Toss and serve immediately. The chips go from crunchy to cardboard fast once dressed
- Swap the ground sirloin for ground turkey or seasoned black beans for a lighter or vegetarian version
Ingredients
Directions
Cook the beef in large skillet over medium-high heat until browned, stirring to crumble.
Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally.
Combine sour cream and salsa in a small bowl.
Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, ½ cup cheese, and beans in a large bowl.
Drizzle the sour cream mixture over the salad, and toss gently.
Sprinkle with ½ cup cheese and black olives.
Serve immediately.
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