Easy Taco Salad Recipe

In a large skillet over medium-high heat, brown the ground beef until no pink remains and fat is released. Spoon out excess fat.

Add taco seasoning and 1/2 cup water to the skillet. Cook, stirring occasionally, for 3-5 minutes until thickened.

Remove from heat and let cool until lightly warm or room temperature.

In a small bowl or measuring cup, combine sour cream, mayonnaise, fresh lime juice, and garlic powder. Stir to combine.

Refrigerate the dressing to allow flavors to meld. It can be stored for up to a week.

Chop the iceberg lettuce and divide it among serving bowls.

Divide the cooled taco meat evenly over the lettuce in each bowl.

Add diced tomatoes, sliced avocado, shredded cheese, and tortilla strips. Garnish with chopped cilantro.

Drizzle with taco salad dressing or add a dollop of sour cream. Serve with lime wedges for squeezing over the salad.