A vibrant and flavorful taco salad perfect for gatherings.
Cook the ground beef with the chopped yellow onion in a skillet until browned.
Ensure the beef is fully cooked and drain any excess fat for a healthier option.
Add taco seasoning and water to the beef mixture, cooking until the sauce thickens. Let it cool.
Cooling the beef prevents wilting the lettuce when mixed.
In a large bowl, combine the lettuce, tomatoes, cheddar cheese, red onion, avocados, and black olives.
Mix gently to avoid mashing the avocados.
Add the cooled beef mixture to the salad and toss to combine.
Toss lightly to ensure even distribution of ingredients.
Drizzle the French dressing over the salad and mix well.
Add dressing gradually to control the salad's flavor intensity.
Just before serving, sprinkle the crushed tortilla chips on top.
Adding chips last keeps them crunchy and fresh.
Serve the salad in individual bowls and enjoy.
Garnish with extra cheese or a dollop of sour cream for added flavor.
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