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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
- 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.
- Add the ground beef to the onion and garlic mixture and break up the meat really well with the spatula.
- 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.
- Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
- 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.
- 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.
- Make the vinaigrette by combining all ingredients in a bowl.
- Use an immersion blender or a regular blender to blend the dressing until creamy. taste and re-season if needed.
- Make the salad by combining all ingredients, toss and serve immediately. Enjoy.
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