Lunch Taco Salad Recipe

Cook and season beef

Heat a medium skillet over medium-high heat. Add 1 tsp vegetable oil and swirl to coat. Add the finely diced 1/4 cup onion and cook 2–3 minutes until softened. Add the 12 oz ground beef and break up with a spatula. Cook 5–7 minutes until browned and no longer pink. Drain excess fat if needed.

Stir in minced garlic and cook 30 seconds until fragrant. Sprinkle chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper over the beef and mix to combine. Add 2 tbsp water, reduce heat to medium-low, and simmer 2–3 minutes until spices coat the meat and mixture is slightly saucy. Taste and adjust salt/pepper. Remove from heat and set aside to cool slightly.

Blend dressing

In a small bowl or blender, combine 1/2 cup Greek yogurt, 1/4 cup packed fresh cilantro, 2 tbsp lime juice, 1 tsp olive oil, 1 tsp honey, 1/4 tsp ground cumin, 1/4 tsp salt and 1/8 tsp black pepper. Whisk vigorously or blend until smooth and bright green. Taste and adjust honey or salt as needed. Chill briefly if desired.

In a large bowl, combine 6 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, 1/2 cup sweet corn, and 1/2 cup drained black beans. Toss gently to mix.

Add the warm seasoned beef to the salad and toss again to distribute the protein evenly.

Sprinkle 1/2 cup shredded cheddar cheese over the salad and add 1 cup lightly crushed tortilla chips for crunch.

Drizzle the creamy cilantro-lime dressing over the salad — start with about half and toss; add more to taste so the salad is coated but not soggy.

Top with optional 1/2 cup diced avocado, sliced jalapeño if using, and 1 tbsp fresh cilantro leaves.

Serve immediately so tortilla chips remain crunchy.