Whenever I want a light dinner that will still satisfy the whole family, I make a taco salad. It has all the flavors of tacos that kids love, but in an easy-to-make (and eat) salad. Normally, I don't use extra lean ground beef when I'm making burgers, because it gets too dried out when cooked, but for this taco salad, extra lean beef is fine. The dressing adds plenty of moisture to the recipe.
One of my secrets for making salads more palatable to kids is to cut everything into bite-sized pieces. Truth be told, everybody prefers to eat a salad where the ingredients can be easily scooped with a fork, but it is especially important for kids who might find salad off-putting otherwise.
Feel free to use a hot chili powder instead of the mild, if your family likes spicy food.
Don't Miss: Best Taco Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients:
- 1 lb. extra lean ground beef (90% to 93% lean)
- 2 Tbsp. mild chili powder
- 16 oz. bag romaine lettuce, chopped into bite-sized pieces
- 1 cup canned black beans, rinsed and drained
- 1 cup crushed tortilla chips
- 1/2 cup frozen corn, thawed
- 1-1/2 cups shredded cheddar cheese (or Mexican cheese blend; light is okay)
- For the Salad Dressing:
- 1 cup mayonnaise
- 1/2 cup prepared tomato salsa
- 1 tsp. mild chili powder
- kosher salt and freshly-ground black pepper, to taste
Preparation:
- In a large skillet, brown the ground beef and chili powder. Drain well.
- Place the lettuce in a large serving bowl. Top with the seasoned ground beef. Layer on the black beans, tortilla chips, thawed corn and shredded cheese.
- Make the dressing: Mix the mayonnaise, salsa and chili powder together. Season with salt and pepper. Taste, and adjust seasonings. Drizzle the dressing over the taco salad.
See also: Easy Taco Salad Recipe
