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A vibrant Beef Confetti Taco Salad served in a crispy edible tortilla bowl, topped with creamy dressing and tortilla strips.

Beef Confetti Taco Salad: A Vibrant & Easy Weeknight Meal

A vibrant, flavor-packed taco salad with seasoned ground beef, crisp vegetables, black beans, cheese, and tortilla chips — tossed with zesty dressing for a quick, satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Main, Salad
Cuisine: Mexican-Inspired, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 packet taco seasoning mix
  • 1 head romaine or iceberg lettuce, chopped
  • 2 cups diced cherry or grape tomatoes
  • 1 cup sweet corn, canned or thawed from frozen
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup bell peppers, diced (any color)
  • 1/2 small red onion, thinly sliced or diced
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 cup crushed tortilla chips or strips
  • 1/2 cup taco salad dressing of choice
  • Optional: diced avocado, chopped cilantro, sour cream

Equipment

  • Large Skillet For browning ground beef
  • Cutting board & knife For prepping vegetables
  • Large mixing bowl To toss salad ingredients
  • Serving bowls Optional, for individual portions

Method
 

  1. Prep vegetables by chopping lettuce, tomatoes, bell peppers, and onion. Rinse and drain corn and black beans.
  2. In a large skillet over medium-high heat, brown the ground beef for 5–7 minutes, breaking it apart as it cooks. Drain excess fat.
  3. Stir in taco seasoning and 1/4 cup water. Simmer 3–5 minutes until well combined and most liquid has evaporated.
  4. In a large mixing bowl, combine chopped lettuce, tomatoes, corn, black beans, bell peppers, and red onion.
  5. Add warm seasoned beef to the salad. Drizzle with taco salad dressing and gently toss everything together.
  6. Top with shredded cheese and crushed tortilla chips. Garnish with avocado, cilantro, or sour cream if desired. Serve immediately.

Notes

For a lighter version, use ground turkey or plant-based crumbles. Add jalapeños for extra heat. Keep dressing and chips separate until serving to avoid sogginess. Make-ahead friendly when stored in components.