Ultimate Loaded Taco Salad

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Ultimate Loaded Taco Salad

Introduction

Taco salad is the perfect fusion of a fresh salad and all the satisfying flavors of a taco. It’s ideal for potlucks, family dinners, or meal prepping for the week. This version is hearty, crunchy, cheesy, and customizable. No boring salads here!

Ingredients**

For the Salad:

  • 1 large head of romaine lettuce, chopped
  • 1 lb (450g) ground beef
  • 1 tbsp olive oil
  • 1 packet taco seasoning (or homemade – see below)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1–1.5 cups shredded cheddar cheese
  • 1–2 cups crushed nacho cheese tortilla chips (e.g., Doritos)
  • Optional: 1/2 cup corn kernels (cooked or canned)
  • Optional: sliced black olives
  • Optional: jalapeño slices

For the Dressing (optional but recommended):

  • 1/2 cup sour cream
  • 1/4 cup salsa
  • 2 tbsp mayonnaise
  • 1 tsp lime juice
  • Salt & pepper to taste

Homemade Taco Seasoning (if you want to skip the packet):

  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions**

  1. Cook the Ground Beef:
  • Heat olive oil in a skillet over medium-high heat.
  • Add ground beef and cook until browned (about 6–8 minutes).
  • Drain excess fat.
  • Add taco seasoning and a splash of water; simmer until thickened (2–3 minutes).
  • Remove from heat and let cool slightly.
  1. Prepare the Veggies:
  • Wash and chop the romaine lettuce.
  • Dice the red onion and halve the cherry tomatoes.
  • Drain and rinse the black beans.
  1. Make the Dressing (if using):
  • Mix all dressing ingredients in a bowl until smooth.
  • Chill until ready to use.
  1. Assemble the Salad:
  • In a large salad bowl, layer chopped romaine, black beans, tomatoes, and red onions.
  • Add the seasoned ground beef on top.
  • Sprinkle shredded cheese and crushed tortilla chips.
  • Drizzle with dressing or serve it on the side.
  1. Toss & Serve:
  • Toss just before serving if you’re feeding a group.
  • If meal-prepping, store components separately to keep the chips and lettuce crisp.

Tips & Customizations**

  • Swap beef with ground turkey, grilled chicken, or tofu for different variations.
  • Add avocado slices or guacamole for creaminess.
  • Use Greek yogurt instead of sour cream for a healthier dressing.
  • Want it spicy? Add sriracha, hot sauce, or fresh chili peppers.

History of Taco Salad**

Taco salad is a Tex-Mex creation that became popular in the U.S. in the 1960s. Originally designed to be a taco in a bowl, it borrowed from traditional Mexican ingredients and American convenience food culture. Over time, it evolved into a customizable, fast, and satisfying dish for families and food lovers everywhere.

Benefits**

  • High in protein from beef and beans
  • Fiber-rich thanks to lettuce, beans, and veggies
  • Easy to meal prep or make in bulk
  • Customizable for low-carb, gluten-free, or vegetarian diets

Nutritional Highlights (per serving, approx.)**

  • Calories: ~450–600 (depends on toppings and dressing)
  • Protein: ~30g
  • Fiber: ~8g
  • Carbs: ~35–45g (less if you skip chips)
  • Fat: ~25g

Conclusion**

This loaded taco salad is a satisfying crowd-pleaser, ideal for weeknights or parties. Whether you eat it as a main dish or a shareable side, it’s bold, flavorful, and flexible. So next time you’re craving something crunchy, cheesy, and hearty… EAT, don’t pass!

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