Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing
Try this Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing recipe.
Try this Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing recipe.
- 1/4 cup water
- 2 tablespoons olive oil
- 1 pound ground beef (i used 85% lean)
- one 1.25-ounce packet taco seasoning divided (i use reduced sodium, medium heat), divided
- 4 cups romaine lettuce
- 1 or 2 medium tomatoes diced (i used roma, vine-ripened or cherry tomatoes may be substituted)
- 1 medium ripe hass avocado peeled and diced
- 1 cup mexican shredded cheese blend
- 1 cup tortilla chips crushed
- 3/4 cup corn (i used frozen fresh may be substituted)
- 3/4 cup canned black beans drained and rinsed
- 1/2 cup mayonnaise (lite okay)
- 1/4 cup sour cream (lite okay plain greek yogurt may be substituted)
- 3 to 4 tablespoons lime juice or as necessary for flavor and consistency
- 1/4 cup fresh cilantro leaves finely minced
- 1/2 teaspoon granulated sugar optional and to taste
- Carbohydrate 49.2454437818271 g
- Cholesterol 0.233593749328607 mg
- Fat 14.2280058700551 g
- Fiber 7.29924977003507 g
- Protein 8.34936758149726 g
- Saturated Fat 1.74026285267935 g
- Serving Size 1 1 Serving (276g)
- Sodium 162.956875132507 mg
- Sugar 41.9461940117921 g
- Trans Fat 1.1134575398655 g
- Calories 355 calories
Step-by-step
- To a large skillet, add the olive oil, beef, and brown over medium-high heat, breaking up beef and stirring frequently for even cooking.
- After beef has browned, optionally drain it and evenly sprinkle with 2 tablespoons taco seasoning, add 1/4 cup water, and simmer over medium heat for about 3 to 4 minutes, or until sauce has thickened some.
- Allow beef to rest in pan off the heat while you assemble the salad.
- To a large platter or bowl, add the lettuce, tomatoes, avocado, cheese, tortilla chips, corn, black beans, and beef; set aside.
- To a small bowl, add the mayo, sour cream, lime juice, remaining taco seasoning, and whisk to combine.
- Add the cilantro and stir to incorporate.
- Add additional lime juice to thin out dressing if desired.
- Taste dressing and depending on how much lime juice was used, optionally add sugar to taste if desired.
- Evenly drizzle dressing over salad and toss to combine.
- Extra dressing will keep airtight for up to 5 days in the fridge and makes a great veggie dip.
My Go-To Loaded Beef Taco Salad
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Weeknights are especially challenging – between school pick-ups, homework, and extracurricular activities, the last thing I want to spend my precious time doing is slaving away in the kitchen. That's where this Loaded Beef Taco Salad comes in. It's a lifesaver, and I'm so excited to share my recipe with you!
This salad is packed with flavor and texture, making it a satisfying and complete meal. The combination of seasoned ground beef, crisp lettuce, juicy tomatoes, creamy avocado, and crunchy tortilla chips is simply irresistible. And the creamy lime cilantro dressing? Oh my goodness, it elevates the entire dish to a whole new level. It’s bright, zesty, and perfectly complements the richness of the beef. I usually make a double batch of the dressing; it’s amazing as a dip for vegetables or even on grilled chicken!
What I love most about this recipe is its versatility. Feel free to customize it to your liking. Add your favorite toppings, like black olives, jalapenos, or shredded cheese. Use different types of lettuce, or even skip the lettuce altogether and serve it in a bowl. The beauty of this salad is that it can be adapted to suit any taste preference. One of my favorite variations is to add some leftover grilled chicken or shrimp for extra protein. It is very versatile and adaptable for different dietary needs, too. If you are watching your sodium intake, you can use reduced-sodium taco seasoning and make your own dressing from scratch. You can also easily make this salad vegetarian or vegan by replacing the ground beef with plant-based crumbles or lentils. This recipe has become a staple in our household, and I'm confident it will become a favorite in yours as well.
Beyond the Recipe: A Weeknight Ritual
This taco salad isn't just a meal; it's part of my weeknight routine. The process of prepping the ingredients, whisking together the dressing, and assembling the salad is a small act of self-care in the midst of the chaos. It’s a chance to disconnect from work emails and focus on something tangible and delicious. The aroma of the seasoned beef cooking fills the kitchen, creating a warm and inviting atmosphere. As the family gathers around the table to enjoy this flavorful meal, it becomes more than just sustenance; it's a connection, a moment of shared joy and appreciation.
Tip: Prep Ahead for Easier Weeknights
One of the reasons I love this recipe so much is that it’s easy to prep ahead of time. I often chop the vegetables and prepare the dressing on the weekend, storing them separately in airtight containers in the refrigerator. This way, when it’s time for dinner on a busy weeknight, all I need to do is cook the beef, assemble the salad, and toss it with the dressing. This simple prep-ahead strategy saves me valuable time and energy during the week and helps make weeknights a bit less stressful.
More Than Just a Salad: A Symbol of Balance
In the whirlwind of modern life, it can be challenging to find a balance between work, family, and personal well-being. For me, this simple taco salad represents that balance. It’s a healthy and delicious meal that nourishes my body and provides energy for the day ahead. It's also a meal I can prepare quickly and efficiently, allowing me to maintain a sense of calm and control in the midst of my busy schedule. In a way, making this salad becomes a meditative practice; a small ritual that grounds me and reminds me of the importance of self-care and mindful eating.
So, I encourage you to try this Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing. It’s not just a recipe; it’s a way to nourish your body and soul, even in the midst of the busiest weeknights.
