Taco Salad with Creamy Cilantro Dressing

Taco salad is more than just a meal; it’s a delightful fusion of flavors and textures that has won the hearts of many across the globe. Originating from the traditional taco, this dish has evolved to include a variety of fresh ingredients, making it a staple in many households. The Fiesta Taco Salad takes this classic concept to new heights, offering a vibrant and nutritious twist that’s perfect for any occasion. Whether you’re hosting a summer barbecue, preparing for a family dinner, or looking for a quick weeknight meal, this salad is sure to impress.

Discover the vibrant and delicious Fiesta Taco Salad, a perfect blend of flavors and textures that will excite your taste buds! This recipe allows for plenty of customization, whether you prefer beef, turkey, or a vegetarian option. Loaded with fresh ingredients like crunchy veggies and creamy avocado, it's not just tasty but also nutritious. Quick to prepare and visually appealing, this salad is ideal for any occasion, making healthy eating a joy. Perfect for weeknight dinners or summer gatherings, it's a dish everyone will love!

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Ingredients

For the Taco Salad:

1 lb ground beef (or turkey)

1 tablespoon olive oil

1 packet taco seasoning (or homemade)

1 cup corn kernels (canned or frozen, thawed)

1 can (15 oz) black beans, drained and rinsed

1 large head of romaine lettuce, chopped

1 ½ cups cherry tomatoes, halved

1 avocado, diced

1 cup shredded cheddar cheese

½ cup sliced black olives

Tortilla chips for garnish

For the Creamy Cilantro Dressing:

1 cup Greek yogurt

½ cup mayonnaise

1 cup fresh cilantro, chopped

1 tablespoon lime juice (about 1 lime)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Water to thin, as needed

Instructions

Cook the Meat: In a large skillet, heat the olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain excess fat if needed.

Season the Meat: Stir in the taco seasoning and a splash of water (about ¼ cup), mixing well. Let it simmer for about 5 minutes until the meat is well coated and the liquid has thickened. Remove from heat and allow to cool slightly.

Prepare the Dressing: In a medium bowl, combine Greek yogurt, mayonnaise, chopped cilantro, lime juice, garlic powder, and onion powder. Mix until smooth. If the dressing is too thick, add water, a tablespoon at a time, until you reach your desired consistency. Taste and adjust with salt and pepper.

Assemble the Salad: In a large salad bowl, layer the chopped romaine lettuce as the base. Top with the seasoned ground meat, followed by layers of corn, black beans, cherry tomatoes, avocado, shredded cheese, and black olives.

Serve: Drizzle the creamy cilantro dressing over the salad just before serving. Add crushed tortilla chips on top for crunch, and garnish with extra cilantro if desired.

Enjoy: Toss gently before serving to combine the flavors, or serve as a deconstructed salad with dressing on the side for guests to add as they prefer.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6