Taco Salad Recipe

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• 1 oz packet taco seasoning (see notes for homemade recipe)
  Ingredient note

  Source: 1 oz. packet taco seasoning (see notes for homemade recipe)
• 16 oz salsa (divided)
  Ingredient note

  Source: 16 oz. salsa (divided)
• 3/4 cup sour cream (divided)
  Ingredient note

  Source: 3/4 cup sour cream (divided)
• 1 each avocado
  Ingredient note

  Source: 1 avocado
• 1/8 teaspoon salt
  Ingredient note

  Source: 1/8 teaspoon salt
• 1 teaspoon lime juice
  Ingredient note

  Source: 1 teaspoon lime juice
• 1 tablespoons olive oil
  Ingredient note

  Source: 1 tablespoons olive oil
• 1 lb ground beef
  Ingredient note

  Source: 1 lb. ground beef
• 3 tablespoons cilantro (roughly chopped)
  Ingredient note

  Source: 3 tablespoons cilantro (roughly chopped)
• 1 head iceberg or romaine lettuce (chopped and clean)
  Ingredient note

  Source: 1 head iceberg or romaine lettuce (chopped and clean)
• 2 each Roma tomatoes (diced)
  Ingredient note

  Source: 2 Roma tomatoes (diced)
• 2 each Jalapeno Peppers (seeded and diced)
  Ingredient note

  Source: 2 Jalapeno Peppers (seeded and diced)
• 1 cup Black beans (drained and rinsed)
  Ingredient note

  Source: 1 cup Black beans (drained and rinsed)
• 1 cup whole kernel corn (drained)
  Ingredient note

  Source: 1 cup whole kernel corn (drained)
• ¼ cup black olives (drained and sliced)
  Ingredient note

  Source: ¼ cup black olives (drained and sliced)
• 1/3 cup red onion (diced)
  Ingredient note

  Source: 1/3 cup red onion (diced)
• 1 ½ cups shredded Mexican cheese blend (see notes)
  Ingredient note

  Source: 1 ½ cups shredded Mexican cheese blend (see notes)
• 4 oz Tortilla Chips
  Ingredient note

  Source: 4 oz. Tortilla Chips

1. For the dressing: Combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning. Set aside.
2. Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 tsp. salt and use a fork to mash it. Cover tightly with saran wrap and set aside at room temp.
3. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, cook and crumble for 7 minutes, or until brown and cooked through. Drain grease.
4. Reduce heat to low. Add 2 tablespoons taco seasoning and toss to coat. Add the 3/4 cup salsa and cilantro. Add additional salsa if desired. Cover partially while you prepare the salad.
5. Add the lettuce to serving plates or a large salad bowl. Sprinkle with the meat mixture.
6. Top with diced tomatoes, peppers, black beans, corn, black olives, onions, and cheese.
7. Top with mashed avocado then add a dollop of sour cream to each serving.
8. Drizzle with salad dressing or serve it on the side.
9. Sprinkle with tortilla chips and serve!