Ready in only 30 minutes, this taco salad with avocado Greek yogurt dressing is an easy and satisfying meal for any night of the week – but definitely before the big game. It’s loaded with wholesome ingredients like crunchy veggies, Greek yogurt and black beans, plus it’s bursting with fresh flavors thanks to the cilantro, salsa and avocado. If you want to go the extra yard, make a batch of our air fryer roasted tomato salsa to use in this taco salad recipe.
Ingredients
Beef Filling
1 lb. lean ground beef
½ cup salsa
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon p garlic powder
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
For Salad
1 cup shredded Cheddar cheese
8 cups salad greens
1 cup chopped tomato
1 can black beans, rinsed and drained
½ cup tortilla strips
½ cup chopped red onion
Cilantro, for garnish
Avocado Greek Yogurt Dressing
1 avocado, skin and seed removed
1/2 cup plain Greek yogurt (fat level of choice)
1/4 cup cilantro
2 garlic cloves
Juice of 1 lime
1/2 teaspoon Kosher salt
1/8 teaspoon black pepper
1/4 cup water
Instructions
- Brown beef in a large skillet over medium heat. Add salsa, chili powder, ground cumin, garlic powder, Kosher salt and black pepper. Cook for 3-5 minutes, stirring occasionally.
- To make the dressing: Add all ingredients except water to food processor/blender. Process until smooth. Add water until dressing reaches desired consistency.
- Assemble salad: top lettuce with ground beef, shredded Cheddar cheese, tomato and black beans. Add dressing and toss together. Add tortilla strips and garnish with cilantro.
