Taco Salad Recipe

Make the dressing according to the instructions in this recipe: cilantro lime avocado dressing recipe.

Combine ground beef, onion and minced garlic in a non-stick fry pan or cast iron skillet.

Cover and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.*

Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.

Add the lime juice and stir to combine.

Cook, uncovered, until the mixture is browned, stirring occasionally.

Cook corn with 1 tablespoon butter over medium-high heat until lightly browned.

Once browned, sprinkle with sea salt.

Set aside to use on the salad.

Combine lettuce, tomatoes, onion, cilantro and half the dressing in a large bowl and toss to combine.

Top with cheese, avocado and corn.

Then, if desired, put meat on top of the salad and drizzle it with the remaining dressing and serve.

I like to serve this salad in individual portions so guests can make it their own. To do this, combine the lettuce, tomatoes, cilantro, onion and cheese in a large bowl and toss to combine.

Lay out your desired toppings (cheese, sour cream, chips, guacamole, salsa, etc.), the dressing, toasted corn and the ground beef mixture.

Then let guests/family members build and dress their salads individually. I prefer this because undressed salad keeps better and longer than dressed, so we can enjoy leftovers for a day or two after we make it!