Vegan Classic Taco Salad
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (80/20)
- 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
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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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