Taco Salad with Creamy Cilantro Dressing

To create a truly memorable Taco Fiesta Salad, it's essential to understand the ingredients that bring this dish to life. Each component plays a crucial role in delivering the bold flavors and textures that make the salad irresistible.

Create a vibrant culinary experience with the Taco Fiesta Salad featuring a creamy cilantro dressing. This dish brings together seasoned ground meat (or a plant-based alternative), fresh veggies, and a deliciously rich dressing to transform any meal into a lively celebration. Ideal for family dinners or gatherings with friends, this flavorful salad caters to various dietary preferences. Get ready to impress with its colorful presentation and nutrition-packed ingredients. Dive in and enjoy the festive flavors!

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Ingredients

For the Taco Salad:

1 pound ground beef (or turkey/plant-based meat)

1 tablespoon olive oil

1 packet taco seasoning (or homemade mix)

6 cups romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (canned or frozen)

1 cup shredded cheddar cheese

1 large avocado, diced

1 cup tortilla chips, crushed

Fresh cilantro, for garnish

For the Creamy Cilantro Dressing:

1/2 cup sour cream (or Greek yogurt for a lighter option)

1/4 cup mayonnaise

1/4 cup fresh cilantro, chopped

1 tablespoon lime juice (freshly squeezed)

1 teaspoon garlic powder

Salt and pepper, to taste

Water, as needed for thinning

Instructions

Cook the Meat: In a large skillet over medium heat, add the olive oil. Once hot, add the ground beef (or turkey/plant-based option). Cook until browned, breaking it up with a spatula. Drain excess fat if necessary.

Add Seasoning: Stir in the taco seasoning according to package instructions or your own homemade blend. If using store-bought, you may need to add water as specified on the packet. Cook for another 5 minutes, stirring occasionally. Remove from heat and let it cool slightly.

Prepare Salad Base: In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, black beans, corn, and shredded cheddar cheese. Toss gently to combine.

Make the Dressing: In a separate mixing bowl, whisk together sour cream, mayonnaise, chopped cilantro, lime juice, garlic powder, salt, and pepper. Adjust seasoning to taste. If the dressing is too thick, add a tablespoon of water at a time until you reach your desired consistency.

Assemble the Salad: Top the salad base with the cooked meat mixture, diced avocado, and crushed tortilla chips. Drizzle the creamy cilantro dressing over the salad generously.

Garnish and Serve: Garnish with fresh cilantro leaves on top. Serve immediately, allowing everyone to mix and enjoy their own portions.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4-6