Description
A colorful and satisfying Taco Salad with seasoned ground beef, fresh vegetables, and a creamy dressing, perfect for family dinners or casual get-togethers.
Ingredients
Scale
- 1 pound ground beef (85% lean)
- 1 packet taco seasoning (gluten-free optional)
- 1 ½ cups sour cream
- 1 packet ranch dip mix
- 1 large iceberg lettuce, chopped
- 2 cups diced tomatoes
- 1 cup shredded cheddar cheese, grated
- 4 cups corn chips, crushed
Instructions
- Preheat oven to 400°F (200°C).
- Cook ground beef in a skillet over medium-high heat until browned; drain excess fat.
- Add taco seasoning to cooked beef and mix well.
- Create a base of crushed corn chips in a large bowl.
- Top with iceberg lettuce, diced tomatoes, and cooked beef.
- Sprinkle shredded cheddar cheese on the salad.
- Stir together sour cream and ranch dip mix to make dressing.
- Pour dressing over the salad or serve on the side.
- Garnish with additional toppings if desired.
Notes
For added flavor, try customizing the salad with toppings like olives or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: No cooking required beyond the ground beef
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg