Ultimate Loaded Taco Salad

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!