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Ingredients
Scale
- 1–1/2 tablespoons olive oil
- 1 pound lean ground beef 93/7
- 1 batch taco seasoning
- 1/2 cup mild salsa
- 1 16-ounce can chili beans undrained
- 1/2 cup mayo best foods/hellman's
- 3 tablespoons fresh lime juice plus 1/4 teaspoon lime zest
- 1/2 teaspoon paprika
- 1–1/2 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1 teaspoon sriracha
- Salt and pepper 1/4 teaspoon salt & pinch of pepper
- 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
- Heat olive oil in a large skillet over high heat.
- Add ground beef, searing it before breaking it up. Cook until browned and stir in taco seasoning.
- Reduce heat to low, add salsa, and scrape up browned bits. Stir in undrained chili beans and simmer until thickened. Remove from heat to cool slightly.
- Melt unsalted butter in a large pan over high heat. Add corn and cook for 5 to 8 minutes, stirring occasionally until nicely browned. Season with salt and pepper, then transfer to a bowl to cool.
- Combine all dressing ingredients in a bowl and whisk until smooth. Refrigerate to meld flavors.
- Divide lettuce among plates and top with taco beef, corn, cheese, tomatoes, and tortilla strips.
- Drizzle dressing over the assembled salad and serve immediately.
Notes
For extra heat, adjust the sriracha to your liking.
Feel free to add or substitute any of your favorite salad toppings like avocado or olives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg