Southwest Crunch Taco Salad
A vibrant and hearty taco salad featuring seasoned beef, black beans, fresh vegetables, and a zesty yogurt-lime dressing—perfect for a quick and healthy meal.
Equipment
- Large non-stick skillet
- Mixing Bowl
- Whisk
- Chef's Knife
- Cutting Board
- Sheet pan
Ingredients
Main Ingredients
- 1 Tbsp avocado oil
- 0.75 lb 90% lean ground beef
- 1 cup cooked black beans rinsed and drained
- 6 cups romaine and baby spinach mix chopped
- 1 large avocado diced
- 1 cup cherry tomatoes halved
- 0.75 cup shredded sharp cheddar cheese
- 0.5 cup roasted corn kernels fresh or thawed frozen
- 0.33 cup thinly sliced red onion
- 1 oz baked corn-tortilla strips about 1 cup
Taco Seasoning
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp ancho chile powder
- 0.25 tsp ground coriander
- 0.5 tsp kosher salt
Yogurt Lime Dressing
- 0.5 cup 2% Greek yogurt
- 2 Tbsp light mayonnaise
- 2 Tbsp fresh lime juice
- 2 Tbsp salsa
- 1 pinch garlic powder
Instructions
- Heat avocado oil in a skillet over medium-high heat. Add ground beef and cook, crumbling as it browns, about 3 minutes.
- Add taco seasoning to the beef and cook until fragrant, about 1 minute. Stir in the black beans and fire-roasted salsa. Simmer until thickened, about 2 minutes.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, salsa, and garlic powder to create the dressing. Set aside.
- In four bowls, arrange romaine and spinach mix. Top with warm beef mixture, cherry tomatoes, avocado, corn, red onion, shredded cheddar, and tortilla strips.
- Drizzle with yogurt-lime dressing just before serving.
Notes
For extra crunch, add additional baked tortilla strips just before serving. If preparing ahead, store beef mixture and dressing separately from the greens.
Nutrition
Calories: 550kcalCarbohydrates: 34gProtein: 30gFat: 32gSaturated Fat: 12gCholesterol: 75mgSodium: 820mgPotassium: 1100mgFiber: 10gSugar: 6gVitamin A: 140IUVitamin C: 40mgCalcium: 25mgIron: 25mg
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