1 tablespoon olive oil

1 lb lean ground beef

2–3 tablespoons taco seasoning (store-bought or homemade)

¼ cup water

6 cups chopped romaine or iceberg lettuce

1 cup cherry or grape tomatoes, halved

1 cup canned black beans, drained and rinsed

1 cup corn (fresh, canned, or frozen)

1 avocado, diced

1 cup shredded cheddar or Mexican blend cheese

1–2 cups tortilla chips or tortilla strips

½ cup sour cream or plain Greek yogurt

½ cup salsa or pico de gallo

2 tablespoons fresh cilantro, chopped

Optional: sliced red onion, jalapeños, lime wedges

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Heat olive oil in a skillet over medium-high heat. Add ground beef, breaking it up with a spoon, and cook until browned, about 5–7 minutes.
Drain excess fat if necessary. Stir in taco seasoning and water, then simmer 3–5 minutes until well coated and thickened.
While beef cooks, prepare salad ingredients: chop lettuce, halve tomatoes, rinse beans, prepare corn, and dice avocado.
In a large bowl, combine lettuce, beans, corn, and tomatoes. Top with warm seasoned beef.
Add shredded cheese, avocado, cilantro, and tortilla chips.
Drizzle with sour cream and salsa, or serve toppings on the side.

Make homemade taco seasoning with chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and optional cayenne.
Swap beef for ground turkey, chicken, or plant-based crumbles.
Replace sour cream with Greek yogurt for a lighter option.
Store ingredients separately to keep salad fresh for meal prep.
For a fun twist, serve salad in baked tortilla bowls.