Description
A crunchy, bright taco salad with seasoned ground beef or beans, crisp romaine, warm tortilla strips, and tangy Catalina-style dressing.
Ingredients
- 1 lb ground beef (or turkey)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/4 cup water
- 2 heads romaine (or 8 cups mixed greens)
- 1 cup cherry tomatoes, chopped
- 1 cup canned corn, drained
- 1/2 cup sliced red onion
- 1 avocado, cubed
- 6 corn tortillas, cut into strips
- 1 tbsp oil
- Catalina-style dressing (to taste)
Instructions
- Brown the ground beef in a skillet over medium-high heat for 6-8 minutes until cooked thoroughly.
- Drain excess fat and return to heat, adding chili powder, cumin, smoked paprika, salt, and water; simmer for 2-3 minutes.
- Wash and spin-dry romaine, then chop cherry tomatoes, corn, red onion, and avocado.
- Toss tortilla strips with oil and salt, then bake at 375°F for 8-10 minutes until golden.
- Whisk together the Catalina-style dressing and toss everything just before serving.
Notes
Chill the dressing for at least 15 minutes for enhanced flavor. Consider storing salad components separately until serving to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stove-top and Baking
- Cuisine: Mexican