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Taco Salad

This taco salad platter recipe will be a hit with little ones! It's so fun to build your own taco with the ingredients on the plate, especially since everyone can add what they like. So switch up Taco Tuesday next time with this salad variation.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Course: Salad , Lunch , Dinner
Cuisine: Mexican

Ingredients

  • 1 head lettuce washed and chopped, any variety
  • 2 tablespoons olive oil or butter
  • ½ cup onion diced
  • ½ lb ground beef preferably locally raised grass-fed beef
  • ½ cup Kidney Beans or pinto, or black beans
  • ¾ teaspoon chili powder
  • ½ teaspoon cumin + extra for tortillas
  • ¼ teaspoon oregano
  • salt to taste
  • pepper to taste
  • 4 corn tortillas
  • 1 cup Monterey jack cheese grated (+ extra for tortillas)
  • 2 tomatoes diced (or pico de gallo, which is diced tomatoes mixed with onion, cilantro, chili peppers, and lime)
  • ½ cup sour cream
  • 1 bunch cilantro
  • 1 lime

Instructions

    Cup of Yum
  1. Turn the broiler in your oven on high.
  2. Melt the butter/oil in a medium-sized sauté pan over medium heat on the stove. Add the onions and cook for several minutes until they start to soften.
  3. Add the beef and beans to the pan. Break it up with a spatula while the beef browns. Season the meat mixture with the chili powder, cumin, oregano, salt, and pepper.
  4. Place tortillas on a large, ungreased baking sheet and sprinkle them with cheese. Put a few dashes of cumin on top of the cheese. Put them under the broiler for 2 – 3 minutes or until lightly brown.
  5. While the beef and tortillas are cooking, spread the lettuce out over a large serving platter then top it with rows of tomatoes, cheese, and sour cream.
  6. Add the cooked ground beef mixture in a row on the serving platter. When the tortillas are done and have cooled slightly, slice them (kitchen scissors or a pizza cutter work great for this) and add them to the platter as well.
  7. Sprinkle entire dish with fresh cilantro leaves and some fresh-squeezed lime juice. Serve immediately and enjoy!

Notes

  • Nutrition Facts Taco Salad Amount Per Serving Calories 497 Calories from Fat 306 % Daily Value* Fat 34g52%Saturated Fat 14g88%Cholesterol 80mg27%Sodium 250mg11%Potassium 746mg21%Carbohydrates 28g9%Fiber 7g29%Sugar 7g8%Protein 23g46% Vitamin A 1830IU37%Vitamin C 19.6mg24%Calcium 320mg32%Iron 3.4mg19% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 497
  • Calories from Fat 306
  • % Daily Value*
  • Fat 34g
  • 52%
  • Saturated Fat 14g
  • 88%
  • Cholesterol 80mg
  • 27%
  • Sodium 250mg
  • 11%
  • Potassium 746mg
  • 21%
  • Carbohydrates 28g
  • 9%
  • Fiber 7g
  • 29%
  • Sugar 7g
  • 8%
  • Protein 23g
  • 46%
  • Vitamin A 1830IU
  • 37%
  • Vitamin C 19.6mg
  • 24%
  • Calcium 320mg
  • 32%
  • Iron 3.4mg
  • 19%