Taco Salad with Tomatillo Salsa Dressing

A taco salad with tons of vegetables for flavor and crunch, and lean ground beef for delicious flavor and protein. My daughter normally doesn't care for any type of salsa, but the tomatillo dressing appealed to her. Top with sour cream and chiles, if desired.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 321 Calories

Ingredients

• 1 pound lean ground beef
• 1 cup shredded Cheddar cheese
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 tablespoons fresh lime juice
• ½ head iceberg lettuce, shredded
• ½ cup tomatillo salsa
• 2 scallions, thinly sliced
• 3 radishes, thinly sliced
• 6 leaves green leaf lettuce, chopped
• 12 small cherry tomatoes, halved
• 1 (6 ounce) can medium olives, drained and halved
• ¼ large cucumber, cubed
• ½ (10 ounce) bag tortilla chips, warmed

Recipe Instructions

Step 1

Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with salt and pepper. Drain and discard grease.

Step 2

Meanwhile, combine iceberg and green leaf lettuces in a large bowl. Toss in cherry tomatoes, olives, cucumber, radishes, and scallions.

Step 3

Combine tomatillo salsa, lime juice, olive oil, salt, and pepper in a small bowl; whisk until blended. Pour dressing over salad, and toss to combine. Serve salad over warm chips with Cheddar cheese and ground beef.