Taco Salad
Taco salad layers seasoned ground beef, crisp romaine, kidney beans, and corn in a single bowl, dressed with tomato salsa and finished with lime. The beef is cooked over high heat until the moisture evaporates completely, giving the meat a slightly crisp edge that prevents the salad from turning soggy. Kidney beans contribute a soft, starchy contrast to the corn's pop of sweetness, moderating the spice from the seasoned beef. Shredded cheddar cheese added at the end brings a fatty richness that balances the bright acidity of the salsa. Squeezing fresh lime juice just before serving lifts the entire dish and cuts through any residual greasiness from the meat and cheese.
Adjust Servings
Instructions
- 1
Heat oil in a pan and cook ground beef until browned and dry.
- 2
Drain beans and corn, then warm them lightly.
- 3
Wash and dry romaine, then tear into bite-size pieces.
- 4
Combine romaine, beef, beans, and corn in a large bowl, then add salsa.
- 5
Top with cheese, squeeze lime juice, toss, and serve immediately.
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Nutrition (per serving)
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