Loaded Taco Salad

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Loaded Taco Salad

Ingredients**

For the Salad:

  • 1 lb (450g) ground beef or ground turkey
  • 1 packet taco seasoning (or homemade: chili powder, cumin, garlic powder, onion powder, paprika, salt)
  • 1 head iceberg lettuce, chopped
  • 1 large tomato, diced
  • 1 can (15 oz) black beans or kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 small red onion or green onions, chopped
  • 1 can (2.25 oz) sliced black olives, drained
  • 2 cups shredded cheddar cheese (or Mexican blend)
  • 1 to 2 cups crushed Doritos or tortilla chips (optional for crunch)

For the Dressing (optional but delicious):

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup salsa or taco sauce
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions**

  1. Cook the Meat:
  • In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
  • Add taco seasoning and 1/4 cup water. Stir and simmer for 5 minutes. Remove from heat and cool slightly.
  1. Prepare the Salad Base:
  • In a large mixing bowl, combine chopped lettuce, tomatoes, corn, beans, olives, and onions.
  1. Add the Meat & Cheese:
  • Add the seasoned beef to the salad. Sprinkle with shredded cheese.
  1. Add Dressing:
  • In a separate bowl, whisk together the sour cream, mayo, salsa, lime juice, salt, and pepper. Pour over the salad and toss to coat evenly.
  1. Crunch It Up:
  • Right before serving, mix in crushed chips (if using) so they stay crispy.

Method & Tips**

  • Make-Ahead Friendly: Prep all ingredients ahead, but wait to add chips and dressing until just before serving.
  • Spicy Version: Use spicy taco seasoning or add jalapeños.
  • Dressing Variations: Use Catalina, Ranch, or Thousand Island dressing for a flavor twist.

History of Taco Salad**

The taco salad is a Tex-Mex classic born from the fusion of American and Mexican cuisines. It gained popularity in the 1960s-70s in the U.S., especially in fast food chains like Taco Bell. It’s a fun, deconstructed taco served in bowl form, often using leftover taco ingredients.

Benefits**

  • High in protein from the beef and beans.
  • Rich in fiber from the veggies and beans.
  • Customizable: You can make it low-carb, vegetarian, or even vegan.
  • Great for crowds and potlucks.

Nutritional Highlights** (per large serving, estimate):

  • Calories: ~500–600 kcal
  • Protein: ~25g
  • Carbs: ~40g
  • Fiber: ~8g
  • Fats: ~30g

Who Will Love This?**

  • Taco lovers
  • Kids (because of the cheesy crunch!)
  • Busy families
  • Anyone craving a hearty, satisfying, and crunchy salad!

Conclusion**

This Taco Salad is more than just a salad—it’s a party in a bowl! Whether you’re feeding a crowd or prepping lunch for the week, it’s easy, customizable, and absolutely crave-worthy. Toss it up, dig in, and enjoy the fiesta

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