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Classic Taco Salad with Zippy Cilantro Dressing

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A hearty taco salad loaded with seasoned ground beef, fresh vegetables, black beans, and cheddar cheese, finished with a bright cilantro lime dressing. Perfect for a quick family dinner with bold flavors and satisfying textures.

Ingredients

  • 4 tsp chili powder
  • 5 tsp paprika
  • 5 tsp cumin
  • 1 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp salt, more or less to taste
  • 1/2 tsp black pepper, more or less to taste
  • 2 lbs lean ground beef
  • 1 tsp all-purpose flour
  • 1/2 cup water
  • 1 large head romaine lettuce, chopped
  • 2 cobs sweet corn, cooked and kernels removed
  • 2 cups cherry tomatoes, halved
  • 1–2 large avocados, sliced
  • 1 can black beans, drained and rinsed
  • 1/2 medium red onion, thinly sliced
  • Cheddar cheese, to taste
  • Tortilla strips, to taste
  • 1 cup cilantro
  • 1 large clove garlic
  • Salt and pepper, to taste
  • 1/4 cup olive oil
  • A squeeze of lime juice

Instructions

  1. Prepare all vegetables as directed. Cook the corn if using fresh cobs and remove the kernels.
  2. Make the cilantro dressing by blending the cilantro, garlic, salt, pepper, olive oil, and lime juice in a food processor until smooth. Add a splash of water or additional olive oil if needed for blending.
  3. Combine the chili powder, paprika, cumin, garlic powder, oregano, salt, and black pepper in a small bowl.
  4. Cook the ground beef in a large skillet over medium heat, breaking it apart as it browns. Stir in the seasoning mixture.
  5. Whisk or shake together the flour and water until smooth. Add to the beef and cook for 4-6 minutes, stirring, until the mixture becomes slightly saucy.
  6. Arrange the romaine, corn, tomatoes, avocado, black beans, red onion, cheddar cheese, and tortilla strips in serving bowls or on a large platter.
  7. Top with the warm taco meat and drizzle with cilantro dressing before serving.

Notes

  • Canned or frozen corn can be substituted for fresh corn on the cob.
  • Use gluten-free flour if needed to make the recipe gluten-free.
  • Serve components separately for a build-your-own taco salad bar.
  • Store leftover beef and dressing separately in the refrigerator for up to 3 days.
  • Add jalapenos or hot sauce for extra heat.

Nutrition

Find it online: https://yumfamilyrecipes.com/classic-taco-salad-with-zippy-cilantro-dressing/