Loaded Crunchy Taco Salad

Loaded Crunchy Taco Salad in a large bowl, featuring seasoned ground beef, crisp romaine lettuce, cherry tomatoes, black beans, corn, shredded cheese, thinly sliced avocado, and crushed tortilla chips, with a dollop of sour cream on top. A fresh and vibrant Tex-Mex salad perfect for taco lovers. — Loaded Crunchy Taco Salad – A fresh and flavorful taco-inspired salad with seasoned beef, crisp veggies, and crunchy tortilla chips. Get the full recipe on FoodForYourGood.com

Loaded Crunchy Taco Salad is the perfect way to enjoy all the bold, satisfying flavors of tacos in a fresh, crunchy, and texture-packed dish! It’s everything you love about classic tacos—seasoned beef, crisp lettuce, juicy tomatoes, shredded cheese, and crunchy tortilla chips—all tossed together in one delicious, no-fuss salad. Plus, it’s incredibly easy to make, so you can whip it up in just 20 minutes for a quick weeknight dinner or a crowd-pleasing potluck dish.

Now, let’s talk tacos! Did you know that the concept of a taco dates back to the 18th century? Miners in Mexico used the word “taco” to describe little dynamite-wrapped charges they used for excavating silver. Eventually, the name stuck to the beloved handheld dish we enjoy today. While the original taco was meant to be eaten in a tortilla, taco salads became popular in the U.S. in the 1960s as a fun, deconstructed version.

So, whether you’re meal-prepping or serving up a flavorful dinner, this Loaded Crunchy Taco Salad is guaranteed to be a hit!

Recipe Yield: 4 servings

INGREDIENTS

1 lb ground beef (80/20 for best flavor)
1 packet taco seasoning (or 2 tbsp homemade)
3/4 cup water
6 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
3/4 cup black beans, drained & rinsed
1/3 cup diced red onion
3/4 cup corn kernels (fresh, frozen, or canned)
3/4 cup shredded Mexican cheese blend
1 cup lightly crushed tortilla chips
1/2 cup sour cream
1/3 cup salsa (medium or spicy for extra flavor)
1 avocado, diced
one tbsp fresh lime juice
1 tbsp chopped fresh cilantro

INSTRUCTIONS

1. Cook the beef: In a skillet over medium-high heat, cook the ground beef, breaking it apart with a spatula, until browned and cooked through. Drain excess grease, then add taco seasoning and water. Simmer for 3–4 minutes until thickened. Remove from heat and let it cool slightly.

2. Prep the salad base: In a large mixing bowl, combine chopped romaine, cherry tomatoes, black beans, corn, red onion, and shredded cheese. Toss everything together.

3. Make the dressing: In a small bowl, whisk together sour cream and salsa until smooth. If needed, thin it out with 1-2 teaspoons of water.

4. Assemble the salad: Add slightly cooled taco-seasoned beef on top of the salad. Sprinkle crushed tortilla chips over everything for crunch.

5. Final toppings: Drizzle the salsa-sour cream dressing over the salad, then top with diced avocado, lime juice, and fresh cilantro. Serve immediately for the best texture and flavor.

HELPFUL TIPS TO PERFECT THIS RECIPE

Extra Crunch: Use homemade tortilla strips or crushed Doritos for even more flavor.
Flavor Boost: Mix a little taco sauce or hot sauce into the dressing for an extra kick.
Make it a Meal Prep Option: Keep components separate and assemble just before eating to prevent sogginess.

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