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Taco Salad Recipe for a Quick and Flavorful Lunch
Maya Bennett

Taco Salad Recipe for a Quick and Flavorful Lunch

A vibrant taco salad with seared牛肉, crispy tortilla strips, and fresh toppings. Bold spices, sweet tomato paste, and creamy black beans create a restaurant-quality dish in 45 minutes with minimal effort. Perfect for weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (90% lean) or ground turkey/tofu (plant-based option)
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 2 Tbsp taco seasoning
  • 2 Tbsp tomato paste
  • 2 cups vegetable oil (for frying tortillas)
  • 4-inch corn tortillas (2 units) or gluten-free flour tortillas
  • 2 heads romaine lettuce, coarsely chopped
  • 2 1/2 cups cherry tomatoes
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded cheddar cheese

Method
 

  1. Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C). Fry torn corn tortilla pieces until golden and crispy (2-3 minutes), drain on paper towels.
  2. Brown ground beef in a pan with 1 tsp oil, breaking into small chunks. Add taco seasoning, salt, pepper, and tomato paste, cooking 5 minutes until caramelized.
  3. In a large bowl, mix romaine, cherry tomatoes, black beans, and drained tortilla strips. Toss with ground beef mixture and cheddar cheese.
  4. Top with additional cheese, tortilla strips, and desired garnishes (optional: avocado or cilantro).

Notes

Use gluten-free tortillas for a GF option
Rinse black beans thoroughly to reduce sodium
Substitute vegetable oil with avocado or corn oil
Leftovers keep best when ingredients are stored separately
Add lime wedges for serving