Vegetarian Classic Taco Salad

Total time35 min

Prep time20 min

Cook time15 min

Crisp romaine gets piled high with black beans, sweet corn, juicy cherry tomatoes, sliced red onion, and creamy avocado, then finished with a tangy, spiced sour cream dressing that ties every bite together. Crushed tortilla chips add the crunch this salad is known for, while shredded cheddar and fresh cilantro bring a savory, herby finish. The chili powder, cumin, smoked paprika, and garlic powder do all the heavy lifting on flavor, giving the bowl that bold, smoky depth taco night calls for without needing anything else. Squeeze fresh lime over the top right before serving to brighten everything up. It's a hearty, satisfying bowl loaded with texture and color, and it's a great pick for a vegetarian table.

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Ingredients

4 servings

For the beef

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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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