This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Yum!
Ingredients
- lean ground beef: 1 pound
- water: 0.75 cup
- packet taco seasoning mix: 1 piece (1 ounce)
- head romaine lettuce: 1 piece (chopped)
- kidney beans: 1 can (15 ounce can, drained)
- basket grape tomatoes: 1 piece (10 ounce, chopped)
- avocado, pitted and: 1 piece (sliced)
- carrots: 0.5 cup (to taste, chopped)
- green bell pepper: 0.5 cup (to taste, chopped)
- celery: 0.5 cup (to taste, chopped)
- cheddar cheese: 0.25 cup (to taste, shredded, optional)
- lime juice: 0.25 cup
- honey: 3 Tbsp
- champagne vinegar: 2 Tbsp
- fresh cilantro: 2 Tbsp (to taste, chopped, optional)
- Dijon mustard: 2 Tbsp
- garlic: 3 clove (minced)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
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Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
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Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.
