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Chopped Taco Salad

A bowl heaping with fresh, colorful chopped taco salad (lettuce, peppers, beans, corn, turkey, cheese, and more), topped with sliced avocado and tortilla chips
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This chopped taco salad is one of my favorite meals of all time. Top with chipotle hot sauce and scoop it up with tortilla chips!

Ingredients

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For the salad:

  • 1 large head romaine lettuce, finely chopped
  • 2 bell peppers (pick your favorite color), diced
  • 1 large tomato, seeded and diced
  • 1/2 medium red onion, finely diced
  • Handful of cilantro, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground turkey or ground beef
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 3 tablespoons taco seasoning
  • Sliced avocado, crumbled queso fresco, tortilla chips, and hot sauce, for serving

For the dressing:

  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed lime juice, from about 1 large lime
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon honey or maple syrup
  • Kosher salt and black pepper

Instructions

  1. Chop the fresh ingredients: Chop the lettuce, bell pepper, tomato, onion and cilantro. Add to a large bowl and set aside.
  2. Cook the meat: In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the ground turkey or ground beef and season with salt and pepper. Cook the meat, breaking it up into small pieces with your spoon, until thoroughly browned. Add the beans, corn and taco seasoning and stir to combine. Pour in about 3/4 cup of water and simmer, stirring occasionally, until liquid is reduced and the mixture looks moist and well-coated in seasoning.
  3. Make the dressing: In a small jar or measuring cup, combine the olive oil, lime juice, vinegar, chili powder, cumin, honey, salt and pepper. Shake or whisk until fully emulsified. Taste and adjust seasonings as needed.
  4. Combine: To the bowl with the vegetables, add the meat mixture, a generous crumble of queso fresco, and a few crushed tortilla chips. Pour over the dressing and toss with tongs until well-combined. Serve topped with sliced avocado, more tortilla chips, and a sprinkle of hot sauce if desired.

Notes

  • To meal prep this salad, store the vegetables, meat and dressing in separate containers. Just before serving, toss together and top with avocado, cheese and tortilla chips.

Find it online: https://www.emilyeatsthings.com/chopped-taco-salad/