Taco Salad
Taco salad is a vibrant, flavorful dish combining Mexican-inspired flavors with fresh garden salad ingredients for a satisfying and nourishing meal perfect for lunch or dinner.
Servings: 4 servings
Ingredients
- 1 pound lean ground beef (or ground chicken/turkey as alternatives)
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons taco seasoning (ensure no non-permissible ingredients)
- 6 cups mixed salad greens (romaine, iceberg, and spinach work well)
- 1 cup cherry tomatoes halved
- 1 cup canned black beans rinsed and drained
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 avocado diced
- 1/2 cup shredded cheddar cheese (or a dairy-free alternative if preferred)
- 1/4 cup sliced black olives (optional)
- 1 cup crushed tortilla chips (choose plain or lightly salted)
- Fresh cilantro chopped (for garnish)
For the dressing:
- 1/2 cup Greek yogurt or a plant-based yogurt alternative
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked, about 6-8 minutes. Drain any excess fat.
- Sprinkle the taco seasoning over the cooked meat, stirring well to coat evenly. Add a splash of water (about 1/4 cup) and let it simmer for 2-3 minutes until the seasoning blends into the meat and any excess moisture evaporates. Remove from heat and set aside.
- In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, rinsed black beans, corn kernels, sliced olives (if using), and diced avocado. Toss gently to mix.
- In a small bowl, whisk together Greek yogurt, lime juice, olive oil, honey, cumin, salt, and pepper until smooth and creamy.
- Add the seasoned ground meat on top of the salad base. Drizzle the dressing over the salad and toss lightly to coat all ingredients evenly. Sprinkle shredded cheddar cheese and crushed tortilla chips over the top for a satisfying crunch. Garnish with freshly chopped cilantro.
- Serve immediately to enjoy the freshness of the salad and the crunch of the chips. This taco salad pairs wonderfully with a side of salsa or guacamole if desired.
Equipment
- Large Skillet
- Large Salad Bowl
- Small Bowl
- Spatula
Notes
Use lean ground meat to reduce excess grease and keep the salad lighter. For a vegetarian option, substitute the meat with seasoned lentils or crumbled tofu. Toast the tortilla chips lightly in the oven for extra crispness and flavor. Add a squeeze of fresh lime juice just before serving to brighten all the flavors. Keep the dressing separate if preparing the salad ahead of time to avoid soggy greens. Customize the spice level by adjusting the amount of taco seasoning or adding fresh jalapeños. Use fresh herbs like cilantro or parsley to add a burst of freshness. Variations include swapping proteins, cheese options, dressing styles, adding extra veggies, grains, or changing the crunch factor with nuts or pepitas. Store components separately and assemble just before serving to maintain freshness.