INGREDIENTS:

• 1 medium yellow onion, chopped
• 1 cup corn kernels
• 1 pound lean ground beef
• Small tomatoes, cut into bite-size slices
• 3 tablespoons ground cumin
• 1 tablespoon chili powder
• ½ teaspoon smoked paprika
• 3 teaspoons garlic powder
• Salt and black pepper
• 1 head iceberg lettuce, roughly chopped
• 1 cup cooked pinto beans, drained and rinsed
• One 3-ounce can sliced black olives
• ½ cup shredded cheddar cheese
• 1 medium shallot, thinly sliced
• 2 avocados (optional)
• One 8-ounce bottle prepared Catalina dressing
• Queso fresco for serving
• Tortilla chips for serving

INSTRUCTIONS:

1. In a large saute pan or skillet, cook the chopped onion and ground beef over medium heat until the meat is no longer pink. Drain the fat from the pan, then season the meat with ground cumin, chili powder, smoked paprika, and garlic powder. Season with salt and black pepper to taste.
2. In a large bowl, toss together the chopped iceberg lettuce, cooked pinto beans, corn kernels, sliced tomatoes, black olives, shredded cheddar cheese, and thinly sliced shallot. This salad mixture can be refrigerated until ready to serve.
3. If using avocados, dice them and gently toss with the salad. Add a small portion of the Catalina dressing to the salad and toss to coat. Portion out the salad onto individual plates.
4. Just before serving, top each portion of the salad with the warm seasoned beef. Drizzle a little more Catalina dressing on top. Finish by adding a sprinkle of crumbled queso fresco and some crushed tortilla chips for extra texture and flavor.

This delicious taco salad is now ready to be enjoyed as a satisfying and flavorful meal!

Here are a few variations of the taco salad recipe:

1. Grilled Chicken Taco Salad:
   • Substitute grilled chicken strips for the ground beef.
   • Marinate the chicken in a mixture of lime juice, minced garlic, cumin, and chili powder before grilling.
   • Top the salad with grilled chicken, and you can even add some grilled corn on the cob kernels for extra flavor.
   • Consider using a zesty salsa or a chipotle ranch dressing for a unique twist.
2. Vegetarian Taco Salad:
   • Omit the ground beef and focus on plant-based proteins.
   • Use cooked quinoa, black beans, or seasoned tofu as the protein source.
   • Add roasted vegetables like bell peppers, zucchini, or sweet potatoes for a hearty and nutritious salad.
   • Consider using a cilantro-lime vinaigrette or a creamy avocado dressing for a vegetarian-friendly option.
3. Seafood Taco Salad:
   • Use cooked shrimp or flaked fish (like tilapia or cod) as the protein.
   • Season the seafood with a mix of smoked paprika, cayenne pepper, and a squeeze of lemon or lime juice.
   • Include diced mango, pineapple, or peach for a sweet and tangy element in the salad.
   • Try a citrus vinaigrette or a mango salsa as the dressing.
4. Tex-Mex Taco Salad:
   • Add a Tex-Mex twist by including ingredients like sliced jalapenos, roasted poblano peppers, and sautéed red onions.
   • Use a mix of shredded Mexican cheese blend and queso fresco for a more robust cheese flavor.
   • Top the salad with crushed tortilla chips, or consider serving it in a crispy tortilla bowl for added crunch.
5. Greek-Inspired Taco Salad:
   • Infuse Mediterranean flavors by adding ingredients like diced cucumbers, Kalamata olives, crumbled feta cheese, and cherry tomatoes.
   • Toss the salad with a lemon-oregano vinaigrette or a tzatziki-based dressing for a refreshing taste.
   • Use ground lamb seasoned with Mediterranean spices as an alternative protein option.