A vibrant and flavorful taco salad perfect for any occasion.
Heat a skillet over medium-high heat and add a small amount of oil.
Ensure the skillet is hot before adding the beef to get a good sear.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula.
Cook the beef thoroughly to avoid any pink spots.
Stir in the taco seasoning and follow the package instructions to combine.
Add a splash of water if needed to help the seasoning coat the meat evenly.
Remove the beef from heat and let it cool slightly.
Cooling the beef prevents it from wilting the lettuce.
In a large salad bowl, combine the lettuce, beans, tomatoes, and green onions.
Chop the vegetables into bite-sized pieces for easier eating.
Add the cooled beef and crushed tortilla chips to the salad bowl.
Crush the chips just before adding to maintain their crunch.
Drizzle the green goddess dressing over the salad and toss to combine.
Add the dressing gradually to avoid over-dressing the salad.
Serve the salad immediately and enjoy.
Serve with extra chips on the side for added crunch.
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