Anti Inflammatory Classic Taco Salad

Total time35 min

Prep time20 min

Cook time15 min

This hearty salad layers crisp romaine with black beans, sweet corn, cherry tomatoes, and creamy avocado for a texture-packed bite in every forkful. The beef is browned and simmered with chili powder, cumin, smoked paprika, and garlic powder until deeply savory, then spooned warm right over the crunchy base. A bright, tangy dressing built on fresh lime juice and a touch of hot sauce pulls everything together without weighing it down. Thinly sliced red onion and a scatter of fresh cilantro add sharpness and color, while crushed tortilla chips bring a satisfying crunch to the finish. It's a colorful, well-balanced meal that comes together in one big bowl, and it's a solid choice for an anti-inflammatory table. Serve it with extra lime wedges for a fresh, zesty finish.

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Ingredients

4 servings

For the beef

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
1 tbsp chili powder
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ cup water

For the dressing

½ cup sour cream
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp mayonnaise
1 tsp hot sauce
¼ tsp salt

For the salad

1 large head romaine lettuce, chopped into 1-inch pieces (about 8 cups)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 cup shredded cheddar cheese
1 avocado, diced
¼ cup fresh cilantro, roughly chopped
2 cups tortilla chips, lightly crushed

For serving

lime wedges, for serving (optional)

Instructions

1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through with no pink remaining, about 7–8 minutes, reaching an internal temperature of 160°F (71°C). Drain off excess fat.
2
Reduce the heat to medium. Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt to the beef. Stir to coat, then pour in the water and cook, stirring, until the liquid is absorbed and the spices are fragrant, about 2 minutes. Remove from heat and set aside.

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