Taco Salad With Lime Vinegar Dressing – a delicious recipe with ground beef, water, romaine lettuce, kidney beans, basket grape tomatoes, avocado. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
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.
2
Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
3
Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.
459
kcal
Calories
26
g
Fat
31
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 18 ingredients. The key ingredients include: 1 pound lean ground beef, 3/4 cup water, 1 (1 ounce) packet taco seasoning mix, 1 head romaine lettuce, chopped, and more.
Yes, Taco Salad With Lime Vinegar Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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