This taco salad recipe is a delightful combination of fresh vegetables, seasoned beef, and crunchy tortilla chips, making it a perfect meal for any occasion.
Cook the ground beef in a skillet over medium heat until browned, then drain any excess fat.
Use a non-stick skillet to make cleanup easier.
Mix the taco seasoning with the cooked beef according to the package instructions, then let it cool slightly.
Allowing the beef to cool slightly prevents wilting the lettuce.
Tear the lettuce into bite-sized pieces and place them in a large mixing bowl.
Use a salad spinner to dry the lettuce thoroughly after washing.
Halve the grape tomatoes and add them to the bowl with the lettuce.
Choose tomatoes that are firm and brightly colored for the best flavor.
Sprinkle the shredded cheddar cheese over the lettuce and tomatoes.
Grate the cheese yourself for a fresher taste.
Just before serving, add the tortilla chips and seasoned beef to the salad.
Break the chips into smaller pieces for easier mixing.
Drizzle the salad dressing over the top and toss everything together gently.
Serve the dressing on the side if you prefer a lighter salad.
Serve the salad immediately and enjoy!
Garnish with fresh cilantro or a squeeze of lime for added flavor.
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