Taco Salad Recipe
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5.0
15 reviews
Excellent
Taco Salad Recipe
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This Taco Salad Recipe is loaded with seasoned ground beef, lettuce, tomatoes, and cheese in a tortilla bowl with chipotle ranch dressing.
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Ingredients
- ½ cup + 4 tablespoons avocado oil
- 4 extra large flour tortillas
- 8 corn tortillas
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 head romaine lettuce cut into bite-size pieces
- 2 thinly sliced green onions
- 1 peeled small diced small red onion
- 1 peeled cored, medium diced avocado
- 1 cup cherry tomatoes sliced in half
- 15- ounce can drained black beans
- 15- ounce can drained corn
- 1 cup shredded Mexican-blend cheese
- ½ cup sour cream
- Chipotle ranch dressing
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Instructions
- Add 1 to 2 tablespoons of avocado oil to a large non-stick skillet over medium heat.
- Next, add in a flour tortilla and cook for 30 to 45 seconds per side or until dark brown spots form.
- Immediately transfer it to a small to medium-sized oven-safe bowl and press down in the center using a drinking glass to mold it into a bowl-like shape. Repeat the process with 3 more flour tortillas. Ensure the flour tortillas are in the bowls and on a sheet tray, and bake in the oven on a middle rack at 350° for 14 to 15 minutes or until lightly browned and crisp. Set aside to cool.
- Cut the corn tortillas into thick strips.
- Add about ½ cup of avocado oil to a medium or large-sized non-stick skillet over low to medium heat.
- Fry the corn tortilla strips in batches for 30 to 45 seconds or just until crisp.
- Let them drain on paper towels to get rid of any excess oil.
- Add the ground beef to a large non-stick skillet over medium-high heat and immediately flatten it out. After 30 seconds of frying, sprinkle 2 to 3 tablespoons of the taco seasoning and mix it in.
- Break up the ground beef into bite-size pieces and cook until they are browned and cooked throughout. Set it to the side.
- Prepare the lettuce and vegetables.
- Fill the cooled flour tortilla bowl with lettuce, ground beef, and desired vegetable toppings and cheese.
- Add on your desired dressing and serve.
Notes
- I suggest for making my taco salad recipe to add a little water to the ground beef before cooking. It keeps the meat nice and juicy and makes sure the seasoning spreads evenly. I always do this because it makes the beef taste better and the whole salad comes out great.
- Shape the tortilla bowls while hot: I always shape the flour tortillas right after cooking them in the pan because they’re much easier to mold while they’re still warm and flexible.
- Keep the oil at the right temperature: When I fry the corn tortilla strips, I keep the oil at a steady medium heat. If it gets too hot, they brown too fast and can turn bitter.
- Prep ahead for easy assembly: If I’m prepping ahead, I keep all the toppings, beef, and dressing separate. That way, everything stays fresh and crisp until it’s time to build the salads.
- Make it your own: This salad is easy to customize. Sometimes I swap out the protein for grilled chicken or skip the beans if I want to keep it lighter. It’s all about making it work for you.
- Make-Ahead: Keep the dressing and the salad accompaniments separate, but you can prepare this up to 2 days ahead for freshness.
- How To Store: If you can keep the dressing separate, cover and keep it in the refrigerator for up to 3 days.
- How to Reheat: Add the desired amount of beef to a non-stick skillet over low heat and heat until hot.
Nutrition Information
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Calories
970kcal
(49%)
Carbohydrates
83g
(28%)
Protein
42g
(84%)
Fat
53g
(82%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
5g
Monounsaturated Fat
24g
Trans Fat
1g
Cholesterol
115mg
(38%)
Sodium
1295mg
(54%)
Potassium
1160mg
(33%)
Fiber
14g
(56%)
Sugar
11g
(22%)
Vitamin A
1621IU
(32%)
Vitamin C
19mg
(21%)
Calcium
510mg
(51%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 970 kcal
% Daily Value*
| Calories | 970kcal | 49% |
| Carbohydrates | 83g | 28% |
| Protein | 42g | 84% |
| Fat | 53g | 82% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 1295mg | 54% |
| Potassium | 1160mg | 25% |
| Fiber | 14g | 56% |
| Sugar | 11g | 22% |
| Vitamin A | 1621IU | 32% |
| Vitamin C | 19mg | 21% |
| Calcium | 510mg | 51% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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