Ingredients
Dressing
- 1/2 cup sour cream (preferably Daisy for thicker consistency)
- 1/2 cup salsa
- 1 tbsp taco seasoning
Avocado Mash
- 1 large avocado (mashed until smooth but still slightly chunky)
- 1 1/2 tsp lime juice
- 1/4 tsp salt
Taco Meat
- 1 1/2 tbsp olive oil
- 1 lb ground beef
- 3 tbsp taco seasoning (McCormick preferred)
- 1/2 tsp garlic powder
- 1 cup salsa
- 1/4 cup fresh cilantro (roughly chopped)
Salad Base and Toppings
- 1 head iceberg lettuce (shredded into 1/4-inch thin strips)
- 2 roma tomatoes (diced into 1/2-inch pieces)
- 2 jalapeno peppers (sliced into rings or thin strips)
- 1 1/4 cup black beans (rinsed and drained well)
- 1 cup corn
- 1/4 cup black olives
- 1/3 cup red onion (diced)
- 2 cups Mexican cheese (shredded)
- 6 oz tortilla chips
- 1/3 cup sour cream
Instructions
- Make the Dressings: In a small bowl, whisk together 1/2 cup sour cream, 1 cup salsa, and 1 tbsp taco seasoning until smooth to create the creamy salsa dressing. Set aside. In another small bowl, mash the avocado with 1 1/2 tsp lime juice and 1/4 tsp salt until smooth with some texture; cover with plastic wrap directly on the surface to prevent browning.
- Prepare Fresh Ingredients: Shred the iceberg lettuce into thin 1/4-inch strips and place in a large bowl as the salad base. Dice the roma tomatoes, slice the jalapenos, dice the red onion, and chop the cilantro. Rinse and drain the black beans thoroughly to avoid sogginess. Measure out corn and black olives. Keep tortilla chips and shredded cheese ready for assembly.
- Cook the Taco Meat: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook about 7 minutes, breaking it up until browned and no pink remains. Drain excess grease leaving a thin coating. Reduce heat to medium-low, stir in taco seasoning, garlic powder, and 1/2 cup salsa, cooking 1-2 minutes until evenly coated and fragrant.
- Assemble the Salad: Transfer shredded lettuce to a large serving bowl. Top evenly with warm seasoned beef. Arrange tomatoes, jalapenos, black beans, corn, olives, red onion, and Mexican cheese on top in layers for a visually appealing presentation. Add dollops of mashed avocado and 1/3 cup sour cream around the salad.
- Add Dressing and Chips: Pour creamy salsa dressing over the entire salad, tossing gently if desired or keeping layered for presentation. Just before serving, top with crushed or whole tortilla chips to maintain their crispness. Serve immediately while beef is warm and lettuce crisp.
Notes
- Use high-quality taco seasoning such as McCormick for the best balance of spices.
- Drain black beans very thoroughly to prevent sogginess in the salad.
- Cover mashed avocado directly with plastic wrap to prevent browning before serving.
- Add tortilla chips right before serving to keep them crispy.
- Feel free to toss the salad before serving or keep it layered for visual appeal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
