For the Taco Meat:

1 lb (450g) ground beef or ground turkey
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning mix
Salt and pepper, to taste
For the Salad:

1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 bell pepper, diced
1 avocado, diced
1/2 cup shredded cheese (cheddar or Mexican blend)
1/4 cup sliced black olives (optional)
Sliced jalapeņos, to taste (optional)
For Garnish and Dressing:

Salsa, to taste
Sour cream, to taste
Guacamole, to taste
Lime wedges, for serving
Fresh cilantro, chopped, for garnish (optional)

1 lb (450g) ground beef or ground turkey 1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 1 packet taco seasoning mix 1 head romaine lettuce, chopped 1 cup cherry tomatoes, halved 1 bell pepper, diced 1 avocado, diced 1/2 cup shredded cheese (cheddar or Mexican blend) 1/4 cup sliced black olives (optional)

Heat olive oil in a large skillet over medium-high heat.Add diced onion and minced garlic to the skillet and cook until softened and fragrant, about 2-3 minutes.

Add ground beef or ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat from the skillet, if necessary.

Stir in the taco seasoning mix and cook for an additional 1-2 minutes. Season with salt and pepper to taste.

In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced bell pepper, diced avocado, shredded cheese, sliced black olives (if using), and sliced jalapeņos (if using).

Add the cooked taco meat to the salad bowl.
Drizzle salsa, sour cream, and guacamole over the salad, according to taste preferences.
Squeeze lime wedges over the salad for added flavor.
Garnish with fresh chopped cilantro, if desired.

Toss the salad until everything is evenly coated with the dressing and toppings.
Serve the taco salad immediately, dividing it into individual bowls or plates.