Ensalada de Taco (Taco Salad)
Taco Salad is the perfect way to enjoy a fiesta on your plate with vibrant flavors and textures!
In a skillet over medium heat, add 1 pound of ground beef. Cook for about 5-7 minutes, breaking it up until it's browned.
Add one package of taco seasoning and mix well. Follow the package instructions, usually adding some water and simmering for 5 minutes.
While the beef is cooking, wash and chop 4 cups of lettuce, 2 tomatoes, and set them aside.
In a large bowl, layer the chopped lettuce as the base. Then add the seasoned ground beef mixture on top.
Next, drain and rinse the black beans and corn. Spread 1 can of each evenly over the beef layer.
Sprinkle 1 cup of shredded cheddar cheese over the beans and corn.
Top with dollops of sour cream and 1 cup of salsa.
Finally, add tortilla chips on top for crunch. Serve immediately and enjoy!
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- Add jalapeños for some heat.
- Incorporate guacamole for a creamy touch.
- Use quinoa instead of beef for a vegetarian version.
- Feel free to customize the toppings based on your preferences.
- Make sure to rinse canned beans to reduce sodium content.
- Serve the salad immediately to keep the tortilla chips crunchy.
- fat: 35 grams
- fiber: 10 grams
- protein: 30 grams
- calories: 600
- carbohydrates: 40 grams
Rich in protein and fiber, this dish helps in muscle recovery while also providing good energy.
