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Spicy Taco Salad with Beef and Tortilla Chips

Spicy Taco Salad with Beef and Tortilla Chips
This quick and easy taco salad has become my go-to for busy weeknights. Crisp romaine is tossed with seasoned ground beef and crunchy tortilla chips, all pulled together by a tangy dressing. It takes just minutes to assemble, and you can even skip the plates—just grab a fork and dig in. With its satisfying flavors and textures, it's always a crowd-pleaser, even when I'm short on time.
Ingredients
  • 200 g / 7 oz ground beef (max 12% fat)
  • 1 packet taco seasoning mix
  • 1 red bell pepper, diced
  • 100 g / 3.5 oz cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 head romaine lettuce, chopped
  • 1 dl / 1/2 cup corn kernels
  • 1 dl / 1/2 cup shredded cheddar cheese (17% fat)
  • 40 g / 1.4 oz tortilla chips, crushed
  • 2 tbsp taco sauce
  • 1 dl / 1/2 cup water
Instructions

1. 1. In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces as it cooks.

2. 2. Add the taco seasoning mix and diced bell pepper to the beef. Cook for 2-3 more minutes until the pepper softens slightly. Remove from heat.

3. 3. In a large bowl, combine the chopped romaine, diced cucumber, halved cherry tomatoes, and corn kernels.

4. 4. In a small bowl, whisk together the water, shredded cheese, and taco sauce until smooth.

5. 5. Add the cooked beef mixture and crushed tortilla chips to the lettuce bowl. Toss until well combined.

6. 6. Drizzle the cheese dressing over the salad. Toss until the salad is evenly coated and the cheese is distributed throughout.

7. 7. Serve the salad immediately while the beef is still warm and the tortilla chips are crunchy. Enjoy!

Tools
  • skillet
  • bowl
  • spoon
  • whisk
  • cutting board

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