Taco Salad with Lime Vinegar Dressing recipe
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Ingredients
- 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 ¼ cup lime juice 3 tablespoons honey 2 tablespoons champagne vinegar 2 tablespoons chopped fresh cilantro, or to taste 2 tablespoons Dijon mustard 3 cloves garlic, minced salt and ground black pepper to taste
Nutrition Info
- 553.5 caloriescarbohydrate: 51.6 gcholesterol: 75.9 mgfat: 26.3 gfiber: 13.5 gprotein: 30.5 gsaturatedFat: 8.8 gservingSize: -sodium: 1119.5 mgsugar: 17.3 gtransFat: : -unsaturatedFat: : -
Directions Taco Salad with Lime Vinegar Dressing
Directions
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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.