Name: Taco Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 oz. sour cream ($0.49); 2 limes (juiced and zested, $0.50); 1 garlic clove (minced, $0.08); ¼ tsp salt ($0.01); ¼ tsp chili powder ($0.03); ½ tsp granulated sugar ($0.01); 4 Tbsp olive oil ($0.88); 1 lb. lean ground beef ($4.98*); 1 oz. packet taco seasoning ($0.54**); ½ red onion (julienned, $0.37); 2 roma tomatoes ($0.56); 1 cup corn kernels ($0.42); 15 oz. can black beans (drained and rinsed, $0.89); 1 avocado (diced, $0.99); 1 cup tortilla chips (crushed, $1.44); 1 cup cheddar cheese (shredded, (about 1/2 of an 8-oz. block) $1.25); 1 jalapeño (sliced into thin rings, $0.30); 1 head iceberg lettuce (chopped into bite-sized pieces, $1.79)

Taco Salad

This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It's the ultimate meal prep salad!

30 min total 25 min prep 5 min cook 6 804 cal

Instructions

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1 Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeño. Set aside or mix together in a large serving bowl.
2 Chop iceberg lettuce into bite-sized pieces.
3 Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
4 Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*
5 Top chopped lettuce with shredded cheese, prepped veggies and cooked ground beef. Toss all ingredients (except for crumbled tortilla chips) together.
6 Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.***