Ingredients
For the Ground Beef
- 1 tablespoon olive oil
- ½ onion, chopped
- 1 pound ground beef
- 1 ounce taco seasoning (1 packet)
- ½ cup salsa (plus more for topping)
For the Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup chopped fresh cilantro
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 clove garlic, minced
- 1 tablespoon honey
- 1 pinch kosher salt
- Freshly ground black pepper to taste
For the Salad
- 8 cups chopped romaine lettuce
- 15 ounces canned black beans, drained (1 can)
- 1 pint cherry tomatoes, halved
- 1½ cups corn (fresh off the cob, canned, or frozen)
- ¼ cup chopped red onion
- 1 cup freshly shredded cheddar cheese
- 1 avocado, diced
- 1 cup tortilla chips
Optional Toppings
- Chopped fresh cilantro
- Sour cream
- Additional salsa or hot sauce
Instructions
- Heat the olive oil: Place a skillet over medium heat and add 1 tablespoon of olive oil. Allow it to warm up for a minute or two.
- Sauté the onion: Add the chopped onion to the skillet and cook until it becomes soft and translucent, around 3-4 minutes.
- Cook the ground beef: Add the ground beef to the skillet along with the taco seasoning. Break up the meat with a spoon and cook until browned and fully cooked through, about 6-8 minutes.
- Stir in salsa: Once the beef is browned, stir in ½ cup of salsa. Remove the skillet from heat and set aside.
- Prepare the salad base: In a large salad bowl, place the chopped romaine lettuce as the base.
- Arrange salad toppings: Neatly layer the cooked ground beef mixture, black beans, cherry tomatoes, corn, chopped red onion, shredded cheddar cheese, diced avocado, and tortilla chips on top of the lettuce.
- Make the dressing: In a jar or small bowl, whisk together ¼ cup olive oil, ¼ cup red wine vinegar, ¼ cup chopped fresh cilantro, ½ teaspoon ground cumin, ¼ teaspoon chili powder, minced garlic, honey, kosher salt, and freshly ground black pepper until fully emulsified.
- Dress the salad: Drizzle the prepared dressing evenly over the salad.
- Add optional toppings: Garnish with chopped cilantro, dollops of sour cream, and additional salsa or hot sauce to taste, if desired.
Notes
- For a vegetarian version, substitute ground beef with plant-based meat or omit it altogether.
- You can use frozen or canned corn if fresh corn is not available; just thaw or drain before adding.
- If you prefer less spicy, choose mild salsa and omit hot sauce.
- To make it gluten-free, ensure the taco seasoning and tortilla chips are certified gluten-free.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
