Description
A hearty Mexican-American salad featuring seasoned ground beef, crisp iceberg lettuce, tangy veggies, and creamy dressings. Bold flavors meet satisfying crunch in a customizable, crowd-pleasing dish.
Ingredients
2 cups iceberg lettuce, chopped
1 lb ground beef (90% lean)
1 cup canned kidney beans, drained and rinsed
1 cup corn chips, crushed
1/2 cup diced tomatoes
1/4 cup diced bell peppers
2 tablespoons chopped onion
1 jalapeño, thinly sliced (optional)
2 tablespoons taco seasoning (no pork/meat flavor)
2 tablespoons sour cream or ranch dressing
1/4 cup shredded cheddar cheese
1 tablespoon lime juice
1 avocado, sliced (optional)
Fresh cilantro for garnish
Instructions
Chop iceberg lettuce and layer in a large bowl.
In a skillet, cook ground beef over medium-high heat until browned; drain excess fat.
Season beef with taco seasoning, 1 teaspoon salt, and 1/2 teaspoon chili powder.
Let beef cool slightly; add to salad base.
Top with drained beans, diced tomatoes, bell peppers, onion, jalapeño, and crushed chips.
Drizzle with sour cream/ranch dressing and lime juice.
Sprinkle with cheddar cheese and avocado slices if using.
Garnish with cilantro before serving.
Notes
Use corn chips for gluten-free version.
Roast diced peppers for smokier flavor.
Assemble components ahead of time for quick assembly.
Store in airtight containers for up to 24 hours (avoid dressing until ready to serve).