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Taco Salad
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Taco Salad

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course: Salad
Cuisine: Mexican

Ingredients

Taco Meat Ingredients:
  • 1 tbsp olive oil
  • ½ yellow onion chopped finely
  • 3 cloves garlic chopped finely
  • 1 ½ lbs ground beef
  • 1 tsp oregano dried
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp cumin ground
  • 1 tsp garlic powder
  • black pepper sea salt and freshly cracked, to taste
  • salt sea salt and freshly cracked, to taste
Tortilla Strips:
  • 6 corn tortillas chopped into bite-size pieces
  • cooking spray
  • salt to taste, sea salt
Cilantro Lime Vinaigrette:
  • ½ cup cilantro chopped, fresh
  • ¼ cup canola oil
  • 1-2 tbsp lime juice fresh
  • 1 tbsp red wine vinegar
  • 1 clove garlic minced
  • ½ tsp oregano
  • black pepper to taste, fresh cracked pepper
  • sea salt to taste, fresh cracked pepper
Salad Ingredients:
  • romaine lettuce cleaned and chopped, head
  • ½ cup black beans rinsed and drained
  • ½ cup sweet corn thawed, frozen
  • ½ cup cilantro chopped
  • ½ cup grape tomatoes diced
  • ½ cup black olives sliced
  • ½ cup of red yellow, or orange baby bell peppers, sliced
  • ½ cup green onions diced
  • ¼ cup cheddar cheese diced finely (more if you desire, sharp
  • 2 avocado diced
For Serving:
  • salsa
  • sour cream
  • vinaigrette cilantro lime

Instructions

    Cup of Yum
  1. Cook the onions and meat by heating the olive oil in a large skillet over medium heat. Once hot add the onion and stir frequently for 3-4 minutes; add the garlic and stir constantly for 60 seconds.
  2. Add the ground beef to the onion and garlic mixture and break up the meat really well with the spatula.
  3. Add the spices and cook for 8-10 minutes or until the beef is thoroughly cooked. Taste, re-season if necessary. Set aside and let cool completely.
  4. Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
  5. Make the tortilla strips by chopping the corn tortillas into bite-sized pieces then place them on the baking sheet. Coat with cooking spray and add sea salt to taste.
  6. Place in the oven and bake for 4-5 minutes; remove from the oven and flip the chips over, return to the oven and bake for an additional 3-4 minutes or until crisp and golden brown.
  7. Make the vinaigrette by combining all ingredients in a bowl.
  8. Use an immersion blender or a regular blender to blend the dressing until creamy. taste and re-season if needed.
  9. Make the salad by combining all ingredients, toss and serve immediately. Enjoy.
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