Description
Make this quick and flavorful taco salad for a simple weeknight dinner. It uses seasoned ground beef, fresh vegetables, and a homemade zesty dressing.
Ingredients
Scale
- 1 pound lean ground beef
- 1 packet (1 ounce) taco seasoning mix
- 1/2 cup water
- 1 head iceberg lettuce, shredded
- 2 large tomatoes, diced
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black olives
- 1/2 cup chopped red onion
- 1/4 cup fresh cilantro, chopped
- For the Dressing: 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon chili powder
Instructions
- Cook the ground beef in a large skillet over medium heat until browned. Drain off any excess fat.
- Stir in the taco seasoning mix and water. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, ketchup, vinegar, sugar, Worcestershire sauce, and chili powder until smooth.
- Assemble the salad: In a very large bowl, combine the shredded lettuce, diced tomatoes, cheese, olives, red onion, and cilantro.
- Pour the dressing over the salad mixture and toss gently to coat the vegetables.
- Top the dressed salad with the warm seasoned ground beef. Serve immediately.
Notes
- For a crunchy variation, gently crush 2 cups of plain tortilla chips or Doritos and sprinkle them over the top just before serving.
- If you prefer a Catalina-style dressing, substitute the mayonnaise and ketchup with 3/4 cup of Catalina dressing.
- You can prepare the beef and the dressing up to one day ahead. Store separately.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Assembly
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12
- Sodium: 750
- Fat: 38
- Saturated Fat: 14
- Unsaturated Fat: 24
- Trans Fat: 1
- Carbohydrates: 20
- Fiber: 4
- Protein: 32
- Cholesterol: 95