10 Minute Taco Salad

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Craving a quick and tasty meal? You’re in luck! This 10-minute taco salad is perfect for busy days when you want something yummy but don’t have much time. You can whip up this delicious dish in just 10 minutes, with only 5 minutes of prep and 5 minutes of cooking.

With simple ingredients like mixed lettuce, ground beef, and fresh veggies, you’ll create a filling meal that’s both healthy and satisfying. The mix of flavors and textures will make your taste buds happy, and you’ll love how easy it is to put together.

Exact Ingredients List

Here’s what you’ll need to make this quick and tasty taco salad:

• 3 cups crunchy mixed lettuce
• 1/2 lb ground beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Sea salt to taste
• 1 cup cherry tomatoes, sliced
• 1 ear corn, cooked and kernels cut off
• 1/2 avocado, cubed or sliced
• 1/4 cup sour cream
• 3 tablespoons salsa verde
• 2 tablespoons olive oil
• 2 tablespoons spring onion, thinly sliced
• 1/2 lime

You can easily adjust the amounts based on your preferences or the number of people you’re serving. Feel free to swap ground beef for turkey or chicken if you prefer. The mix of spices gives the meat a great taco flavor without needing a pre-made seasoning packet.

Don’t forget to grab some tortilla chips to serve on the side for extra crunch!

Instructions

Start by cooking the ground beef in a frying pan over medium-high heat. Break it up as it cooks for about 2 minutes. Add the spices – chili powder, cumin, garlic powder, onion powder, and a pinch of salt. Keep cooking until the beef is done and smells great.

Let the beef cool while you prep the other ingredients. Slice the cherry tomatoes and spring onions. Cut the corn kernels off the cob if you haven’t already.

Now it’s time to build your salad! Put the lettuce on a plate first. Add the tomatoes, spring onions, beef, and corn on top.

Next, add the avocado chunks or slices. Put a spoonful of sour cream on top.

Finish it off with a drizzle of salsa verde and olive oil. Squeeze some lime juice over everything.

Your taco salad is ready to eat! The whole process takes about 10 minutes, perfect for a quick meal. You can adjust the amounts to make more or less depending on how many people you’re feeding.

Possible Substitutes List & Recipe Variations

You can easily swap ingredients in this taco salad to suit your taste or dietary needs. Try these substitutions:

• Ground turkey or chicken instead of beef
• Black beans or lentils for a vegetarian option
• Greek yogurt in place of sour cream
• Shredded lettuce or spinach instead of mixed greens

Mix up the toppings for variety:

• Add diced bell peppers or jalapeños for crunch
• Sprinkle on some shredded cheese
• Toss in some black olives or pickled jalapeños

For a different flavor profile, try these twists:

• Use fish or shrimp for a seafood taco salad
• Add mango or pineapple for a tropical touch
• Swap the salsa verde for pico de gallo

You can also change up the dressing:

• Mix lime juice, olive oil, and cilantro for a simple vinaigrette
• Use ranch dressing for a creamy option
• Try a chipotle-flavored dressing for extra kick

These variations keep your taco salad exciting and fresh each time you make it!

Tips, Tricks & Storing

Make your taco salad even quicker by prepping ingredients ahead of time. Chop lettuce, slice tomatoes, and cook corn in advance. Store them separately in airtight containers in the fridge.

For extra crunch, add crushed tortilla chips or strips just before serving. This keeps them from getting soggy.

Try swapping ground beef for ground turkey or chicken for a leaner option. You can also use plant-based crumbles for a vegetarian version.

Customize your salad with extras like black beans, shredded cheese, or diced bell peppers. Get creative and make it your own!

Store leftover components separately in the fridge. The cooked beef will last 3-4 days, while chopped veggies stay fresh for 2-3 days.

To reheat the beef, microwave it in short bursts or warm it in a pan on the stove. Add a splash of water if needed to keep it moist.

For meal prep, portion ingredients into containers. Keep wet and dry items separate to maintain freshness. Assemble just before eating.

Make a big batch of taco seasoning and store it in an airtight jar. This saves time and lets you control the spice level.