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Layered taco salad with beef, beans, corn, and cheese in a wide bowl

Taco Salad

A layered dinner salad with seasoned beef, beans, charred corn, and a lime sour cream dressing over crisp lettuce, ready in about 32 minutes.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6
Course: Dinner, Salad
Cuisine: Tex-Mex
Calories: 480
Ingredients Method Notes

Ingredients
  

Beef
  • 1 lb 450 g ground beef
  • 2 tsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp 30 g tomato paste
  • 0.5 cup 120 ml water
Bowl
  • 1 large head romaine lettuce chopped (8 cups)
  • 1 can 15 oz/425 g black beans, drained and rinsed
  • 1 cup 150 g corn kernels
  • 2 medium tomatoes seeded and diced
  • 0.5 red onion diced
  • 1 avocado diced
  • 1.5 cups 170 g shredded cheddar
  • 1.5 cups 45 g tortilla strips
Dressing
  • 0.5 cup 120 g sour cream
  • 0.25 cup 60 g mayonnaise
  • 2 tbsp 30 ml lime juice
  • 1 tsp reserved taco seasoning
  • 1 to 2 tbsp 15 to 30 ml milk
  • hot sauce optional

Method
 

  1. Brown the ground beef in a hot skillet until no pink remains, about 7 minutes, 160°F (71°C).
  2. Push beef aside and toast the spice blend in the hot fat for 30 seconds, then stir together.
  3. Add tomato paste and water, simmer 3 to 4 minutes until thickened.
  4. Remove beef from the pan and let it cool on a plate for 5 minutes.
  5. Char the corn in a dry skillet, 3 to 4 minutes, without stirring.
  6. Spread lettuce in a wide, shallow bowl, then layer beans, cooled beef, corn, cheese, tomatoes, and onion on top.
  7. Whisk together the dressing ingredients in a small bowl.
  8. Top with avocado and tortilla strips just before serving, then add dressing.

Notes

Corn tortilla strips keep this gluten free; flour strips do not.
Let the beef cool 5 minutes before assembling or the lettuce wilts fast.
Make the dressing up to a week ahead and store it in its own jar.
Storage Notes:
Store components separately for up to 4 days; the fully assembled salad is best eaten the same day.
Freeze cooked beef only, flat in a sealed bag, up to 3 months.
Reheat beef in a skillet with a splash of water, or in 30 second microwave bursts.