Servings: 4 people as a side salad Ingredients for Taco Salad: 4 Tortilla Taco Salad Bowls, optional 1 lb lean ground beef, 90/10 3 Tbsp Taco Seasoning, or 1 packet 1/2 cup water 1 iceberg lettuce, medium head, chopped 1 avocado, peeled, pitted and sliced 1 cup pico de gallo, or to taste 1/2 cup Mexican cheese blend, or to taste 1/2 cup tortilla strips or chips 1/4 cup cilantro, chopped 1 lime, cut into wedges to serve, optional Ingredients for Taco Salad Dressing: 1/2 cup sour cream 1/3 cup mayonnaise 2 Tbsp lime juice, freshly squeezed 1 tsp garlic powder
Make Crispy Tortilla Bowls if using. While they bake and cool, proceed with the recipe. In a large skillet over medium heat, brown your beef.
When there is no pink left on the meat, spoon out all of the excess fat then add taco seasoning and 1/2 cup water. Cook, stirring occasionally, for 3-5 minutes. Remove from heat and cool until it’s lightly warm or room temperature.
In a small bowl or measuring cup, add the dressing ingredients and stir to combine. Refrigerate and let the flavors meld while you prepare your toppings.
Chop lettuce and place into serving bowls (serves 6 as a side salad or 4 as a main course). Divide ground beef between the bowls over the lettuce.
Add remaining toppings as desired then garnish with cilantro drizzle with the dressing and serve with lime wedges to squeeze over the salad.