10-Minute Taco Salad

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Want a tasty meal but don’t have much time? A 10-minute taco salad is perfect for you! This quick and easy dish packs all the flavors of tacos into a fresh, crispy salad. You’ll love how simple it is to make.

You can customize your taco salad with your favorite toppings. Try adding crisp lettuce, juicy tomatoes, creamy avocado, and zesty lime dressing. It’s a great way to use up leftover taco meat or rotisserie chicken too. Get ready for a yummy, no-fuss meal that’ll satisfy your taco cravings in no time!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for a quick and tasty 10-minute taco salad:

• 1/2 lb ground turkey (or lean ground beef)
• 1 tbsp taco seasoning
• 2 cups chopped lettuce
• 1 cup chopped tomatoes
• 1/2 cup black beans, drained and rinsed
• 1/4 cup shredded cheddar cheese
• 1/4 cup crushed tortilla chips

For toppings, try:
• 1/4 avocado, diced
• 2 tbsp sour cream
• 2 tbsp salsa

Don’t have some ingredients? No worries! Try these swaps:

• Ground chicken instead of turkey
• Pinto beans for black beans
• Greek yogurt for sour cream
• Corn chips instead of tortilla chips

Want to spice it up? Add some chopped jalapeños or a dash of hot sauce. For a veggie boost, toss in some corn or bell peppers.

Remember, you can adjust amounts to your liking. This recipe is super flexible, so have fun with it!

Instructions

Brown 1 pound of ground beef in a skillet over medium heat. Break it into small pieces as it cooks. Drain excess fat when no pink remains.

Add taco seasoning and 1/2 cup water to the beef. Simmer for 3-5 minutes until thickened. Set aside to cool slightly.

While the meat cools, chop lettuce, tomatoes, and green onions. Grate cheese if needed.

In a large bowl, combine the lettuce, beans, cheese, tomatoes, and green onions.

Add the cooled taco meat to the bowl. Toss everything together gently.

Top with crushed tortilla chips for crunch. Drizzle with your favorite dressing or a simple mix of sour cream and salsa.

Serve immediately and enjoy your quick and tasty taco salad!

Tips, Tricks & Storing

Make your taco salad prep a breeze with these handy tips:

Cook extra ground beef and freeze it in portions. This way, you’ll always have some ready for a quick meal.

Chop veggies ahead of time and store them in airtight containers. They’ll stay fresh for days, making assembly super fast.

Keep toppings separate until serving time. This prevents soggy lettuce and maintains that perfect crunch.

Try using a crockpot for the meat. It’s hands-off and gives amazing flavor!

Get creative with your toppings. Try adding corn, black beans, or even diced mango for a twist.

For easy storage, pack components separately. Put lettuce, meat, and toppings in different containers.

Dress your salad right before eating to keep it crisp. A simple lime vinaigrette works great!

Use sturdy lettuce like romaine or iceberg. They hold up better than delicate greens.

Don’t forget the chips! Add them last to keep them crunchy.

With these tricks, you’ll be a taco salad pro in no time!