Description
A vibrant and satisfying fusion salad that marries the comfort of taco night with the freshness of a crisp garden salad. Featuring seasoned lean ground beef, fresh romaine lettuce, juicy tomatoes, sweet corn, and a playful crunch from crushed nacho cheese chips, this dish offers a perfect culinary equilibrium. It is an ideal quick-weeknight meal or crowd-pleasing potluck addition that feels indulgent while keeping dinner simple, wholesome, and mindful.
Ingredients
1 lb lean ground beef
2 tablespoons taco seasoning
1 head romaine lettuce, chopped
1 cup sweet corn
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
2 cups nacho cheese tortilla chips, crushed
1/2 cup shredded cheddar cheese
1/2 cup sour cream
Instructions
In a large skillet over medium heat, brown the ground beef until fully cooked.
Drain excess fat, stir in the taco seasoning and a splash of water, simmering for 3-5 minutes until thickened.
Remove the beef from heat and let it cool slightly.
In a large bowl, combine the chopped romaine, tomatoes, corn, and red onion.
Add the seasoned beef and top with shredded cheese.
Just before serving, toss in the crushed nacho cheese chips to maintain their texture.
Dollop with sour cream and serve immediately.
Notes
To keep the salad crunchy, add the crushed chips only right before serving. You can easily substitute the beef with ground turkey or a plant-based crumble. For a lighter version, use Greek yogurt instead of sour cream.
Nutrition
- Serving Size: 1 large bowl
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg