This quick, 30-minute taco salad is filling and refreshing. Thanks to two hero ingredient shortcuts. Here, taco seasoning sauce simply seasons ground beef in one cooking step. No-chopping store-bought refrigerated pico de gallo adds huge flavor.
A zesty lime dressing and a variety of toppings complete this crowd-pleasing salad. A few handfuls of crushed tortilla chips give crunch, avocado adds creaminess, and radishes add freshness.
– 3 Tbsp neutral oil (such as canola) – 1 yellow onion, chopped (about 1 1/2 cups) – 1 lb. 85% lean ground beef – 1 8-oz. pgk. taco seasoning sauce (such as Frontera) – 1 Tbsp. fresh lime juice (about 1 lime) – 2 8-oz. hearts romaine lettuce, chopped (about 6 cups) – 2 cups tortilla chips, lightly crushed – 1 cup refrigerated pico de gallo – 1 avocado, thinly sliced – 1/2 cup sliced radishes (from 3 to 4 radishes)
Heat 2 tablespoons oil in a large skillet on medium. Add onion and toss constantly until soft, 6 minutes. Increase heat to medium-high. Cook beef, breaking it up with a wooden spoon, for 5 minutes until no longer pink. Stir in taco seasoning sauce and cook beef for 3 minutes, stirring constantly.
Mix lime juice and 1 tablespoon oil in a large basin. Add lettuce and coat. Serve with meat, tortilla chips, pico de gallo, avocado, and radishes.