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Close-up of a high-protein street taco chopped salad in a bowl. Features chopped romaine lettuce, seasoned ground beef, black beans, corn, diced tomatoes, shredded cheese, cilantro, and a creamy dressing drizzle. Tortilla chips are visible on the side, emphasizing a fresh and colorful Tex-Mex style salad.

Street Taco Chopped Salad with Tortilla Chips

Nesting Lane
Street Taco Chopped Salad with Tortilla Chips is a 30-minute Mexican salad with seasoned meat, black beans, corn, pico de gallo, cheese, and lime crema.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Equipment

Large Skillet
Cutting Board
Sharp Knife
Wooden Spoon
Large Mixing Bowl
Small Bowl

Ingredients
 

  • 5 cups romaine or iceberg lettuce finely chopped
  • 1 pound 96% lean ground beef or boneless skinless chicken breast diced
  • 1 tablespoon taco seasoning
  • ¼ cup water
  • 1 cup Pico de gallo well drained
  • ¾ cup corn well drained
  • 1 cup canned black beans well drained and rinsed
  • ½ cup reduced-fat shredded cheddar cheese or cotija cheese crumbled
  • ¼ cup fresh chopped cilantro
  • 4 ounces tortilla chips or baked tortilla chips

For the Lime Crema Dressing:

Instructions
 

  • Heat a large skillet over medium heat.
  • Add the ground beef or diced chicken to the skillet. Cook for 6 to 8 minutes, breaking apart the beef with a wooden spoon or stirring the chicken often, until fully cooked.
  • Drain the meat if needed.
  • Add the taco seasoning and water to the skillet. Stir until the meat is evenly coated.
  • Stir until the meat is evenly coated. Let the meat cool slightly.
  • In a small bowl, add the Greek yogurt, sour cream, lime juice, salsa verde, garlic powder, cumin, salt, and black pepper. Stir until the dressing is smooth.
  • In a large mixing bowl, add the chopped lettuce, cooked meat, pico de gallo, corn, black beans, cheese, and cilantro.
  • Pour the lime crema dressing over the salad. Toss until the salad is evenly coated.
  • Serve right away with tortilla chips for scooping.

Notes

Tips and Tricks

Drain the pico de gallo well - Too much liquid can make the salad watery.
Let the meat cool before tossing - Hot meat can wilt the lettuce too much.
Keep the lettuce finely chopped - Small pieces make the salad easier to scoop with tortilla chips.
Serve the chips on the side - This keeps the tortilla chips crisp.
Use cotija or cheddar - Cotija gives a stronger street taco flavor, while cheddar keeps it more mild.

Storing

Store the Salad - Place leftover salad in an airtight container in the refrigerator for up to 2 days. The lettuce may soften after it is mixed with the dressing.
Store the Dressing Separately - For best results, store the dressing in a separate container and toss it with the salad right before serving.
Store the Tortilla Chips Separately - Keep the chips in a sealed bag or container at room temperature so they stay crisp.
Reheat the Meat - If storing the cooked meat separately, warm it in a skillet over low heat until heated through. Let it cool slightly before adding it to the salad.

Nutrition

Calories: 478kcalCarbohydrates: 50gProtein: 37gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 80mgSodium: 1093mgPotassium: 850mgFiber: 6gSugar: 10gVitamin A: 1032IUVitamin C: 12mgCalcium: 190mgIron: 5mg
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