A vibrant, Mexican-inspired salad that brings together all the beloved elements of a classic taco in a fresh, crunchy format, perfect for warm weather or casual gatherings.
Ingredients
Scale:
1 pound ground beef
1 packet taco seasoning
1 head romaine lettuce, chopped
2 cups cherry tomatoes, halved
1 cup corn (canned or frozen, thawed)
1 cup black beans, rinsed and drained
1 bell pepper, diced (any color)
1 cup shredded cheese (cheddar or Mexican blend)
1 large bag of nacho cheese Doritos
1 cup sour cream
½ cup mayonnaise
2 tablespoons lime juice
1 teaspoon homemade taco seasoning (or more to taste)
Instructions
In a large skillet, cook the ground beef over medium heat until browned, about 7-10 minutes. Break up the meat as it cooks for even browning. Drain any excess grease. Stir in the taco seasoning according to the package instructions, usually adding about 2/3 cup of water and simmering for a few minutes until thickened.
In a medium bowl, whisk together the sour cream, mayonnaise, lime juice, and taco seasoning until smooth. Set aside.
Chop the romaine lettuce, halve the cherry tomatoes, dice the bell pepper, and rinse the black beans under cold water if using canned.
In a large bowl, combine the chopped lettuce, tomatoes, corn, black beans, bell pepper, and half of the shredded cheese. Toss gently to mix. Add the ground beef to the salad mixture.
Just before serving, crush the Doritos slightly and fold them into the salad.
