Description
A vibrant, no-fuss meal that combines seasoned ground beef with fresh vegetables and creamy toppings, perfect for busy weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 pound ground beef (85% lean)
- 1 packet taco seasoning (1 ounce)
- 1 head iceberg or romaine lettuce (chopped)
- 1 can diced tomatoes (14.5 ounces, drained)
- 2 ripe avocados (peeled, pitted, and cubed)
- 2 cups shredded cheddar cheese (divided)
- 1 cup sour cream
- 1 bag tortilla chips (10–12 ounces)
Instructions
- Brown the ground beef in a skillet over medium-high heat, draining excess fat once cooked. Add taco seasoning and ¼ cup water, simmering for 2-3 minutes until thickened. Set aside to cool slightly.
- In a large clear bowl or baking dish, spread half of the chopped lettuce to form the base layer.
- Layer the cooked beef over the lettuce, then sprinkle 1 cup of cheddar cheese on top.
- Add the drained diced tomatoes, followed by the remaining lettuce and the second cup of cheese.
- Gently place the cubed avocado on top. Just before serving, scatter tortilla chips over the salad and dollop with sour cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 80
Keywords: Store leftovers without chips and sour cream in the fridge for up to 2 days. Add fresh toppings before serving. Do not freeze.