Taco Salad
With taco-seasoned ground beef, crisp lettuce, beans, avocado and cheese! Top with a dollop of sour cream. So quick, so good!
Ingredients
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (1.25-ounce) package taco seasoning
- ¼ cup water or beer
- 2 teaspoons hot sauce, such as Cholula
- 1 head romaine lettuce, roughly chopped
- 2 Roma tomatoes, diced
- ½ small red onion, thinly sliced
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 avocado, halved, peeled, seeded and diced
- 1 cup shredded Mexican blend cheese
- ⅓ cup fresh cilantro leaves
- ½ cup sour cream
- 1 jalapeno, seeded and thinly sliced, optional
Equipment
Instructions
- Heat vegetable oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in taco seasoning, water or beer and hot sauce until flavors have blended, about 2-3 minutes.
- To assemble the salad, place romaine in a large bowl; top with ground beef, tomatoes, onion, beans, avocado, cheese, cilantro, sour cream and jalapeno.