Taco Salad with Crispy Corn and Taco Beef Recipe
This vibrant Taco Salad recipe combines seasoned ground beef, fire-roasted corn, fresh veggies, and a zesty lime-mayo dressing for a flavorful and satisfying meal that’s perfect for a quick weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Beef and Beans
- 1-1/2 tablespoons olive oil
- 1 pound lean ground beef (93/7)
- 1 batch taco seasoning (see note 1)
- 1/2 cup mild salsa
- 1 16-ounce can chili beans (undrained, see note 2)
Dressing
- 1/2 cup mayo (Best Foods/Hellman’s)
- 3 tablespoons fresh lime juice
- 1/4 teaspoon lime zest
- 1/2 teaspoon paprika
- 1-1/2 teaspoons chili powder
- 1/8 teaspoon ground cumin
- 1 teaspoon Sriracha
- 1/4 teaspoon salt
- Pinch of pepper
Salad Components
- 1 head green leaf lettuce (or romaine)
- 1/2 cup freshly shredded extra-sharp Cheddar cheese
- 2 tablespoons unsalted butter
- 1 cup fire-roasted corn (frozen)
- 1/2 cup diced tomatoes
- 1 cup tortilla strips
Instructions
- Cook Beef: Heat olive oil in a large skillet over high heat. Add the ground beef and let it sear without stirring initially, then break it up and crumble as it cooks. Brown the beef completely, stirring in the taco seasoning halfway through. Reduce the heat to low, add mild salsa, and scrape up any browned bits from the pan. Stir in the undrained chili beans and let the mixture simmer until it thickens. Remove from heat and allow to cool slightly.
- Cook Corn: In a separate large pan, melt unsalted butter over high heat. Add the fire-roasted corn and cook for 5 to 8 minutes, stirring occasionally to develop a nice brown char but not too frequently to avoid steaming. Season with a pinch of salt and pepper, then transfer the corn to a bowl to cool.
- Prepare Dressing: In a bowl, combine mayo, fresh lime juice, lime zest, paprika, chili powder, ground cumin, Sriracha, salt, and pepper. Whisk thoroughly until smooth and creamy. Refrigerate the dressing to let the flavors meld while preparing the salad components.
- Assemble Salad: Divide the green leaf lettuce among four plates. Evenly top each with the cooked taco beef mixture, browned corn, shredded Cheddar cheese, diced tomatoes, and tortilla strips.
- Serve: Drizzle the prepared lime-mayo dressing over each salad to taste and serve immediately to enjoy the crisp textures and bold flavors.
Notes
- Note 1: For the taco seasoning, you can use a store-bought packet or make your own blend with chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
- Note 2: Chili beans add heartiness and flavor; use canned chili beans where available for convenience.
