Crunchy Taco Salad with Ground Beef (Loretta’s “I’m Too Tired to Cook” Dinner)

Fast, flavorful, and surprisingly addicting. This is what happens when a salad meets a nacho platter and they fall in love.

You know those nights when you roll in late, starving, and seriously contemplating cereal? Skip the pity party and whip up this taco salad instead. It’s loaded with seasoned ground beef, crunchy lettuce, creamy avocado, and a handful of crushed tortilla chips for good measure. We’re not trying to impress anyone here—we’re just trying to eat well and feel good doing it.

Ingredients

• 1 lb ground beef

• 1 packet taco seasoning mix

• ¼ cup water

• 1 head of iceberg lettuce, chopped (don’t judge her, she’s crisp and classic)

• 1 cup cherry tomatoes, halved

• ½ cup red onion, diced (or swap for bell peppers if you’re onion-sensitive)

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup garbanzo beans (Yes, Countess Luann lives rent-free in our heads too)

• 1 cup shredded cheddar cheese

• 1 avocado, diced

• 1 cup crushed tortilla chips (Hint of Lime or bust)

• Salsa, for serving

• Sour cream, for serving

• Fresh cilantro, optional (but pretty)

How to Make It

Step 1: Brown the Beef
In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up into crumbles.
Drain off excess fat (or don’t—we’re not here to judge).
Stir in the taco seasoning and ¼ cup of water. Let it simmer for about 5 minutes, then set aside to cool slightly.

Step 2: Build the Salad Base
In a large salad bowl, toss together chopped iceberg lettuce, cherry tomatoes, red onion, and whatever other crunchy veg you’ve got lying around. This is your base, so keep it fresh and colorful.

Step 3: Assemble the Magic
Top the salad mix with warm ground beef.
Then layer on the cheese, avocado, garbanzo beans, and black beans like you’re decorating a taco birthday cake.

Step 4: Finish and Serve
Just before serving, crush those tortilla chips right over the top—crunch is non-negotiable.
Serve with a generous spoonful of salsa and a dollop of sour cream.
Cilantro on top if you’re feeling fancy.

Aunt Loretta’s Notes

• You can make this meatless, but don’t tell Loretta.

• Add corn, jalapeños, pickled onions, or hot sauce to make it your own.

• Great for picky eaters—just let everyone build their own bowl.

• This recipe makes enough for four hungry people or two people with leftovers and no regrets.