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Taco Salad with Lime Vinegar Dressing

This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Yum!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 2501.3 kcal

Equipment

  • 1 Large Skillet For cooking ground beef
  • 1 Cutting Board For preparing vegetables
  • 1 Chef's knife For chopping and slicing ingredients
  • 1 Large Mixing Bowl For assembling the salad
  • 1 Whisk For preparing the dressing

Ingredients
  

Main

  • 1 pound lean ground beef
  • ¾ cup water
  • 1 1 ounce packet taco seasoning mix
  • 1 head romaine lettuce chopped
  • 1 15 ounce can kidney beans, rinsed and drained
  • 1 10 ounce basket grape tomatoes, chopped
  • 1 avocado pitted and sliced
  • ½ cup chopped carrots or to taste
  • ½ cup chopped green bell pepper or to taste
  • ½ cup chopped celery or to taste
  • ¼ cup shredded Cheddar cheese or to taste (Optional)
  • ¼ cup lime juice
  • 3 tablespoons honey
  • 2 tablespoons champagne vinegar
  • 2 tablespoons chopped fresh cilantro or to taste (Optional)
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic minced
  • salt and ground black pepper to taste

Instructions
 

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
  • Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
  • Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.

Notes

For a richer flavor profile, consider sautéing a finely diced onion and garlic with the ground beef before adding the taco seasoning. Ensure all salad components are cut to a uniform, bite-sized consistency for optimal texture in every forkful. To elevate the dressing, incorporate a touch of fresh lime zest along with the juice; this brightens the overall acidity and aroma. Remember to taste the dressing and adjust honey and seasoning to balance the tartness of the lime and vinegar. For best presentation and to keep the greens crisp, assemble the salad and dress it just before serving, or offer the dressing on the side.