Taco Salad With Cilantro Lime Dressing Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8
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Calories
564 kcal
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Course
Main Course, Salad
Taco Salad With Cilantro Lime Dressing Recipe
Description
The Taco Salad With Cilantro Lime Dressing Recipe has multiple components: crisp tortilla bowls baked in the oven; a creamy dressing combining cilantro, sour cream, olive oil or mayonnaise, garlic, coriander, jalapeño, and lime juice; and a filling of seasoned ground beef cooked with taco seasoning and corn. The salad is completed with shredded Romaine lettuce, diced tomatoes, black olives, black beans, sour cream, avocado or guacamole, Mexican blend cheese, salsa, onion, lime slices, and crunchy corn chips.
The tortilla bowls provide a sturdy, edible vessel with a crispy texture that contrasts with the tender cooked meat and fresh vegetables. The cilantro lime dressing imparts a fresh, tangy flavor that lifts the salad’s richness. This salad is served assembled in the tortilla bowls for handheld or plated eating.
Flexibility in ingredients allows adding other vegetables such as shredded carrots or jicama. Dressings can be swapped or combined with salsa and sour cream for different flavor profiles. Black beans offer a vegetarian protein option. Careful pressing of tortillas over or into bowls before baking ensures a bowl shape without tearing.
Ingredients
Tortilla Bowls
- 6 tortilla large
- 4 Tablespoons vegetable oil
Creamy Cilantro Lime Dressing
- 2 cups cilantro stems included
- ½ cup sour cream
- ¼ cup olive oil (or mayonnaise)
- ½ teaspoon garlic minced
- ½ teaspoon ground coriander
- ½ teaspoon salt more if needed
- ½ jalapeño diced (optional)
- 2 lime juiced
Taco Salad Ingredients
- 1 pound ground beef
- 1 (1-ounce package) taco seasoning
- 1 cup corn (canned, frozen or fresh)
- 6 cups lettuce 2-3 Romaine heads, shredded
- 1 cup diced tomatoes
- ½ cup black olive optional, sliced
- 1 cup black beans rinsed, canned
- ½ cup sour cream
- 1 avocado sliced or 1 cup guacamole
- 1 cup Mexican blend cheese shredded
- 1 cup salsa
- ¼ cup white onion diced, or red onion
- 1 lime sliced, optional
- 1 cup corn chips doritos, corn chips, tortilla chips
- 6 Taco Bowls
Instructions
Taco Bowls
- Preheat the oven to 350°.
- Preheat a large skillet and add a tablespoon of oil. Heat a tortilla till it starts to bubble, flip it over and let it get a couple of bubbles.
- Remove and place in a bowl, pressing down gently (make sure not to rip the tortilla), but keeping the sides up, or flip the bowl over and lay it over the bowl, making sure the sides are pressed down over the bowl.
- Place the bowls on a cookie sheet and place in the oven for 15 minutes.
- Tap the tortillas to make sure they are nice and crisp before removing. If the bottoms are not crisp enough, bake an additional minute or two, checking for doneness.
Creamy Cilantro Lime Dressing
- Place the cilantro, sour cream, olive oil, garlic, and coriander in a food processor and process until smooth.
- Add the lime juice and minced jalapeno and stir to combine.
Taco Salad
- In a skillet, add the meat and taco seasoning. Cook till the meat is done, then add the corn and brown slightly.
- If using the taco bowls, add the lettuce, then layer tomatoes.
- Add the meat, olive, beans, cheese, avocado, onion, salsa, and sour cream. You can add a squeeze of fresh lime juice if you like.
- Top with dressing and serve.
- If using chips instead of taco bowls, layer the salad in a bowl, then serve each bowl with chips and dressing.
Notes
- Taco salad can be customized by adding vegetables like shredded carrots, celery, or jicama.
- You can substitute the cilantro lime dressing with ranch, vinaigrette, or a salsa-sour cream mix.
- For a meatless version, use beans such as black, pinto, or pork and beans for protein.
- When forming taco bowls, press tortillas gently into or over bowls before baking to avoid tearing and ensure a crisp shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 38g | 13% |
| Protein | 22g | 44% |
| Fat | 38g | 58% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 995mg | 41% |
| Potassium | 802mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 1148IU | 23% |
| Vitamin C | 19mg | 21% |
| Calcium | 299mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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