Taco Salad with Mild Salsa Dressing

Taco Salad with Mild Salsa Dressing

Crisp lettuce, seasoned beef, and a tangy salsa dressing come together in one hearty bowl.

Total 30 min Makes 4 servings Calories 520/serving

Dietary

Nut free

Allergens

Dairy, Red meat

This layered taco salad pairs browned, seasoned ground beef with crunchy lettuce, tomatoes, cheese, and tortilla chips, all finished with a mild salsa dressing stirred together from salsa and sour cream. It comes together quickly on a weeknight and works well for casual gatherings where everyone can build their own bowl.

Ingredients

  • 1 pound ground beef
  • 1 ounce taco seasoning mix
  • 1/4 cup water
  • 1 head iceberg lettuce, chopped
  • 2 cups cherry tomatoes, halved
  • 1 cup shredded cheddar cheese
  • 1/2 cup black olives, sliced
  • 1/2 cup red onion, diced
  • 2 cups tortilla chips, lightly crushed
  • 3/4 cup mild salsa
  • 1/3 cup sour cream
  • 1 tablespoon lime juice
  • 0 salt and pepper, to taste

Method

  1. In a 9-inch skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and no longer pink, about 7 minutes.

  2. Drain excess fat, then stir in the taco seasoning and water. Simmer until the sauce thickens slightly, about 3 minutes.

  3. Remove the beef from heat and let it cool slightly while you prepare the salad.

  4. In a small bowl, whisk together the mild salsa, sour cream, and lime juice until smooth. Season with salt and pepper to taste.

  5. In a large bowl, combine the chopped lettuce, cherry tomatoes, shredded cheddar, black olives, and red onion.

  6. Add the cooked beef and crushed tortilla chips to the bowl and toss gently to combine.

  7. Drizzle the salsa dressing over the salad just before serving, tossing lightly or serving on the side.

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    Taco Salad with Mild Salsa Dressing

    This layered taco salad pairs browned, seasoned ground beef with crunchy lettuce, tomatoes, cheese, and tortilla chips, all finished with a mild salsa dressing stirred together from salsa and sour cream. It comes together quickly on a weeknight and works well for casual gatherings where everyone can build their own bowl.

    30 min 4 servings 520 cal

    Ingredients

    • 1 pound ground beef
    • 1 ounce taco seasoning mix
    • 1/4 cup water
    • 1 head iceberg lettuce, chopped
    • 2 cups cherry tomatoes, halved
    • 1 cup shredded cheddar cheese
    • 1/2 cup black olives, sliced
    • 1/2 cup red onion, diced
    • 2 cups tortilla chips, lightly crushed
    • 3/4 cup mild salsa
    • 1/3 cup sour cream
    • 1 tablespoon lime juice
    • 0 salt and pepper, to taste

    Method

    1. 1

      In a 9-inch skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and no longer pink, about 7 minutes.

    2. 2

      Drain excess fat, then stir in the taco seasoning and water. Simmer until the sauce thickens slightly, about 3 minutes.

    3. 3

      Remove the beef from heat and let it cool slightly while you prepare the salad.

    4. 4

      In a small bowl, whisk together the mild salsa, sour cream, and lime juice until smooth. Season with salt and pepper to taste.

    5. 5

      In a large bowl, combine the chopped lettuce, cherry tomatoes, shredded cheddar, black olives, and red onion.

    6. 6

      Add the cooked beef and crushed tortilla chips to the bowl and toss gently to combine.

    7. 7

      Drizzle the salsa dressing over the salad just before serving, tossing lightly or serving on the side.