A vibrant and flavorful taco salad with a delightful crunch, perfect for any occasion.
Cook the ground beef in a skillet over medium heat until browned, then mix in the taco seasoning.
For a healthier option, drain any excess fat from the beef before adding the seasoning.
Chop the lettuce, tomatoes, and red onion into bite-sized pieces.
Use a sharp knife to ensure clean cuts and preserve the freshness of the vegetables.
In a large mixing bowl, combine the cooked beef, chopped vegetables, and shredded cheese.
Mix gently to avoid crushing the vegetables.
Refrigerate the salad for 15 minutes to let the flavors meld together.
Cover the bowl with plastic wrap to keep the salad fresh.
Just before serving, add the crushed tortilla chips and toss lightly.
Add the chips at the last moment to maintain their crunch.
Serve the salad in individual bowls and enjoy!
Garnish with a dollop of sour cream or a sprinkle of fresh cilantro for added flavor.
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