Name: Taco Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 pound ground beef (85% lean); 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; ¾ teaspoon kosher salt; ⅓ cup water; 1 large head romaine lettuce (chopped, about 8 cups); 1 can black beans (15 oz, drained and rinsed); 1 cup cherry tomatoes (halved); 1 cup shredded cheddar cheese; 1 ripe avocado (diced); ¼ cup red onion (diced); 2 cup tortilla chips (lightly crushed); ½ cup salsa; ½ cup sour cream; 1 tablespoon fresh lime juice

Instructions

Cook the taco meat
Cook the taco meat:
Brown 1 pound ground beef in a skillet over medium-high heat for 6 to 7 minutes, breaking it up. Drain the fat, then stir in 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon oregano, ¾ teaspoon kosher salt, and ⅓ cup water. Simmer for 3 minutes, until the liquid is absorbed, and let cool slightly.
Make the dressing
Make the dressing:
Whisk ½ cup salsa, ½ cup sour cream, and 1 tablespoon lime juice in a small bowl.
Assemble
Assemble:
Spread 8 cups chopped romaine in a large bowl. Top with the taco meat, 1 can black beans, 1 cup cherry tomatoes, 1 cup cheddar, the diced avocado, and ¼ cup red onion.
Serve
Serve:
Drizzle the taco salad with the dressing, sprinkle with 2 cups crushed tortilla chips, and serve right away.

Tips

Add the tortilla chips right before serving so they stay crunchy. Let the taco meat cool for a few minutes so it doesn't wilt the lettuce. For a lighter taco salad, use ground turkey and Greek yogurt in place of sour cream.