Taco Salad with Homemade Sweet Potato Chips
A quick and flavorful Tex-Mex taco salad that combines crisp lettuce, seasoned beef, creamy avocado, and tangy salsa. Perfect for weeknights, potlucks, or meal prep—this dish is fresh, satisfying, and endlessly customizable.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minurtes
- Yield: 6 1x
- Category: Salad
- Cuisine: Tex-Mex
Ingredients
- 1 lb ground beef (85/15 for best flavor)
- 1 tsp avocado oil (or olive oil)
- 2 tbsp taco seasoning (store-bought or homemade)
- 8 oz romaine lettuce, chopped
- 1⅓ cups grape tomatoes, halved
- ¾ cup cheddar cheese, shredded
- 1 medium avocado, cubed
- ½ cup green onions, finely chopped
- ⅓ cup salsa (your favorite brand)
- ⅓ cup sour cream
Optional Add-ins: Black beans, corn kernels, or tortilla chips for extra crunch.
Instructions
-
Heat oil in a skillet over medium-high heat. Brown the ground beef for 7–10 minutes, breaking it into small pieces. Drain excess grease if needed. -
Stir in taco seasoning. Add ¼ cup water for saucier meat and simmer until absorbed (2–3 minutes). Set aside to cool slightly. -
In a large bowl, combine chopped romaine lettuce, halved tomatoes, cubed avocado, shredded cheese, and green onions. -
Add the seasoned beef to the salad bowl. Gently toss to combine. Top with salsa and sour cream as a quick dressing. -
Enjoy fresh for maximum crunch!
Notes
-
Garnish with tortilla chips or extra salsa for added texture and flavor.
-
Pair with Mexican rice or refried beans for a complete meal.
-
Toss avocado in lime juice to prevent browning.
-
Use freshly shredded cheese for better flavor and texture.
-
Store leftovers in separate airtight containers for up to 3 days. Keep salsa, sour cream, and avocado separate to maintain freshness.
-
Reheat taco meat in a skillet or microwave before adding it back to the salad.
This taco salad is easy to make and endlessly adaptable—perfect for any occasion!
Find it online: https://supersnacktime.com/taco-salad/