📖 Instructions

1. First, let's make the avocado crema. In that small bowl, mash one ripe avocado with a fork. Add a squeeze of lime juice (about 2 tablespoons) a pinch of salt, and a couple of tablespoons of water to thin it out to your desired consistency. Stir well until smooth and creamy. Set aside. (Tip: If your avocados aren't quite ripe, microwave them for 30 seconds to soften them up!)
2. Next, brown the ground beef. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess grease. (Pro-tip: for extra flavor, add a finely chopped onion and bell pepper to the skillet while browning the meat!)
3. Now, let's get those veggies prepped. Chop your favorite salad toppings: I like to use a mix of romaine lettuce, tomatoes, corn, and black beans. Don't be afraid to get creative and use what you have on hand! (Side note: Sometimes I add some shredded cheese and maybe some jalapeno for a little kick!).
4. Time to assemble the taco salad! Grab your taco shells or bowls (I love using crispy taco shells for extra crunch). Layer the lettuce, then add the cooked ground beef, and then your choice of chopped veggies. Drizzle generously with the avocado crema.
5. Finally, garnish and enjoy! Top with some fresh cilantro, a sprinkle of your favorite cheese (cheddar or Monterey Jack are great choices!), and a squeeze of lime. Serve immediately and savor every delicious bite! (Don't forget the extra lime wedges! It's a game-changer!)