Let’s talk taco night — without the tortillas. When I need something quick, satisfying, and still full of all the zesty, saucy goodness my family loves, I turn to this Homemade Taco Salad with Crunch.

It’s everything you love about tacos, layered into a salad with seasoned ground beef, crisp lettuce, juicy tomatoes, creamy avocado, and that all-important crunchy topping (yes, we’re talking crushed tortilla chips). You can throw it together in under 20 minutes, and everyone gets to build their own bowl.

This one’s a total win for picky eaters, busy weeknights, and when you just want tacos but also veggies.

Ingredients (serves 4):

For the Salad:

• 1 lb ground beef or ground turkey

• 1 tbsp taco seasoning

• 1/3 cup water

• 6 cups chopped romaine or iceberg lettuce

• 1 cup cherry tomatoes, halved

• 1/2 cup canned black beans, drained and rinsed

• 1/2 cup corn (fresh, canned, or thawed frozen)

• 1/2 avocado, diced

• 1/4 cup shredded cheddar or Mexican blend cheese

• 1/4 cup chopped red onion

• 1/4 cup chopped cilantro (optional)

• 1 cup crushed tortilla chips or strips (for crunch!)

For the Creamy Salsa Dressing:

• 1/4 cup Greek yogurt or sour cream

• 2 tbsp salsa

• 1 tbsp lime juice

• Salt & pepper to taste

Instructions:

1. Cook the meat: In a skillet, cook ground beef over medium heat until browned. Add taco seasoning and water. Simmer until thickened, about 5 minutes.

2. Make the dressing: Stir together Greek yogurt, salsa, and lime juice in a small bowl. Season to taste.

3. Assemble the salad: In bowls or a large platter, layer lettuce, tomatoes, beans, corn, avocado, cheese, onion, and warm taco meat.

4. Top it off: Add crushed tortilla chips for the crunch factor and drizzle with creamy salsa dressing. Garnish with cilantro if you’d like!

Sarah’s Tips & Swaps:

• Make it dairy-free: Use plant-based yogurt and dairy-free cheese.

• Vegetarian option: Skip the meat and double up on beans, or try crumbled tofu or tempeh.

• Spice it up: Add jalapeños or hot sauce to the dressing or meat.

• Meal prep tip: Store toppings separately and assemble just before serving for max crunch.

Flavorful Conclusion:

This Taco Salad is one of those “dump it all in a bowl and devour” kind of meals. It’s got crunch, creaminess, heat, and freshness all in one bite. Whether it’s taco Tuesday or just a busy Thursday, this salad will have you coming back for seconds.

Nutrition (Per Serving – makes 4):

• Calories: 410

• Protein: 26g

• Carbohydrates: 19g

• Fat: 24g

• Fiber: 5g

• Sugar: 3g

• Sodium: 580mg