Jalapeno slicesoptional, use more or less depending on how hot you like things. I only used half of a sliced jalapeno for this recipe. You may use fresh or pickled.
1 ½Tablespoonstaco seasoning
broken corn chipsoptional**
Heat a medium-sized skillet over medium-high heat and add ground beef.
Cook until browned and drain.
Add water and taco seasoning and bring to a boil. Reduce heat and simmer until thickened.
Remove from heat and allow ground beef to cool for at least 15 minutes while you prepare the rest of your taco salad.
Combine chopped romaine lettuce, halved cherry tomatoes, diced avocado, diced red onion, cheddar cheese, cilantro, and jalapenos (if using) in a large bowl.
Add (cooled) ground beef and toss ingredients together until well-combined. Meanwhile, prepare dressing.
Combine sour cream, salsa, and 1 ½ Tablespoons taco seasoning in a bowl and whisk until well-combined.
Pour dressing over salad ingredients and toss until well-combined.
Serve, topped with crushed corn chips if desired. If not serving immediately, cover and keep refrigerated until ready to serve.
Feel free to add your favorite add-ins! We've added ½ cup of frozen sweet corn, half a can of (drained, rinsed) black beans, and olives to suit our flavor preferences!*Please note that this recipe calls for taco seasoning for both cooking the ground beef and for making the dressing, so if you are using packets of taco seasoning you will need two packets**Do not add the broken corn chips to the bowl of taco salad, just add it as a topping to individual servings. The corn chips will get soggy if left in with the other ingredients