About this recipe

A crowd-pleasing taco salad loaded with seasoned ground beef, crisp romaine, black beans, corn, tomatoes, shredded cheese, and crunchy tortilla chips — all tossed in a zesty, creamy cilantro-lime dressing. It's a complete meal in a bowl that comes together in under 30 minutes and is endlessly customizable for the whole family.

Instructions

1. 1

   Make the dressing: In a small mixing bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, cilantro, garlic powder, cumin, salt, and hot sauce (if using) until smooth. Taste and adjust seasoning. Cover and refrigerate until ready to serve.

2. 2

   Cook the taco meat: Heat a large skillet over ^[medium-high heat]. Add the beef 80/20 recommended and cook, breaking it apart with a wooden spoon, until fully browned with no pink remaining, about 7–8 minutes. Drain excess grease using a colander.

3. 3

   Return the drained beef 80/20 recommended to the skillet over ^[medium heat]. Sprinkle in the taco seasoning, add the water, and stir to combine. Simmer for 2–3 minutes until the liquid is absorbed and the meat is evenly coated. Remove from heat and let cool slightly, about 5 minutes.

4. 4

   Build the salad base: Add the chopped romaine lettuce to a large mixing bowl. Top with the black beans drained, kernel corn, roma tomatoes, red onion, and avocado. Sprinkle the Mexican cheese blend over the top.

5. 5

   Add the slightly cooled taco meat on top of the salad. Scatter the tortilla chips lightly over everything for crunch.

6. 6

   Drizzle the cilantro-lime juice dressing over the salad and toss gently to coat, or serve the dressing on the side so everyone can dress their own portion. Garnish with extra sour cream, fresh cilantro, and lime wedges. Serve immediately.