Taco Salad probably is the biggest culinary mash-up of the century. It’s perfect for those days when you’re feeling indecisive. Why choose between a taco and a salad when you can have both? Our Taco Salad is a fiesta in a bowl! To start the new year we wanted some lighter options, which is hard when you are in the food business trying to lure people to your recipes. We sure have some hearty salad meals like Antipasto Salad, Greek Steak Salad, and Gado Gado. Today’s Taco Salad has the same feel and it can be made easily for a quick weeknight dinner or a casual lunch. We never get tired of our tacos, and love all the familiar flavors on a bed of this salad brimming with tons of toppings. It’s fun, it’s flavorful, and it’s sure to bring a smile to your table. So, let’s mix things up a bit and give your salad a taco transformation!
This Easy Salad Recipe is a Super Hit For
Familiar Flavors, Fresh Format: It combines the beloved flavors of a classic taco with the lightness of a salad. It’s perfect if you love tacos but want something less heavy. Customizability: The recipe is incredibly versatile. Whether you prefer ground beef, chicken, or a vegetarian option, or want to add more of your favorite veggies, this salad can be easily made just the way you like it. Easiness: It’s a straightforward, no-fuss recipe that can be whipped up in no time, making it perfect for busy weeknights or last-minute meals. Fun Factor: The combination of textures, from the crunch of the lettuce and chips to the softness of the avocado, makes it an enjoyable eating experience. Plus, everyone can make their own taco bowls, making it fun meal.
Ingredient Notes:
For Taco Meat: Oil, ground beef (can be substituted with ground turkey or chicken for a leaner option), homemade taco seasoning, tomato sauce. Lettuce: Either romaine or iceberg work great here. Cheddar Cheese: Or you can use a mix of cheeses. Tomatoes: I love cherry tomatoes here, but you can use any you like. Onion: We use red, but go with whatever variety you prefer. Avocado: So good there. Corn: We use thawed frozen corn today, but fresh or canned can also be used. Black Beans: Drained and rinsed. Tortilla Chips or Fritos: For that crunch. Jalapeños: Adds a bit of kick. You can leave them out if you don’t like spicy. Cilantro: Used for garnishing and adds a fresh, herby flavor. Sour Cream: Is used as a topping, served on top of the assembled salad for creaminess and to balance the flavors
Easy Taco Salad Recipe
- Cook Taco Meat: Heat a tablespoon of cooking oil in a skillet over medium-high heat. Add the ground beef (or turkey/chicken) to the skillet. Break it up with a wooden spoon or spatula. Let the meat cook undisturbed for 3-4 minutes, then stir. Continue cooking until it’s fully browned. Drain any excess fat. Stir in the taco seasoning, tomato sauce, and water. Mix well. Let the mixture simmer for a few minutes until it thickens slightly.
- Salad Prep: Chop lettuce, tomatoes, red onion, and avocado. Thaw corn, rinse and drain black beans. Slice jalapeños.
- Building the Salad: Place chopped lettuce in a bowl. Top with taco meat. Add cheese, tomatoes, onion, avocado, corn, and black beans. Garnish with jalapeños, tortilla chips/Fritos, sour cream, and cilantro.
Alpana’s Tips
Lettuce Selection: Use fresh, crisp lettuce. I like romaine, but iceberg works great too. Avocado Tip: To keep the avocado from browning, sprinkle it with lemon or lime juice. Dressing Options: Instead of sour cream, try avocado dressing, creamy chipotle dressing, or creamy salsa dressing. Serving: Serve the salad immediately after assembling to prevent the chips from getting soggy and the lettuce from wilting. Add Extras: Feel free to include extras like sliced olives, salsa, guacamole, or green onions.
Make Ahead Meal Prep Instructions
- Cooking and Storing the Taco Meat: Start by preparing your taco meat according to the recipe. Once cooked, allow the meat to cool down to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. This precooked meat can be stored for 3-4 days and is the base for your quick taco salad assembly during the week.
- Prepping and Storing Salad Vegetables: Chop the lettuce, tomatoes, red onion, and jalapeños. To maintain their freshness, store each of these chopped vegetables in separate airtight containers in the refrigerator. This not only preserves their crispness but also prevents the flavors from mingling. Avocados can be tricky for meal prep as they tend to brown quickly. If you decide to chop them in advance, sprinkle lemon or lime juice over the pieces to slow down the oxidation process. However, for the best taste and texture, chop the avocado fresh on the day you plan to eat the salad. As for the beans and corn, rinse and drain the black beans, and thaw the corn if you’re using frozen. Store these in their own containers in the fridge.
- Cheese and Tortilla Chips: Shred the cheddar cheese and keep it in a container or a zip-top bag in the refrigerator. This helps to keep the cheese fresh and ready to use. Tortilla chips should be kept in their original packaging or a resealable bag to maintain their crunchiness.
- Assembling Your Salad: When you’re ready to eat, simply take out the prepped ingredients and assemble your taco salad. This allows you to quickly put together a fresh and tasty meal, with each ingredient retaining its individual flavor and texture. And there you have it – your best Taco Salad, the perfect combo of an irresistible taco and a refreshing salad. Each forkful will tell you how some things are just meant to be together. Enjoy this great, tasty fusion, where every bite makes you wonder if you are eating a taco or a salad…
Taco Salad, on our Gypsy Plate… enjoy!
Try these other great salad recipes:Jennifer Aniston SaladIsraeli Couscous SaladCaesar SaladWedge SaladMango SaladGreek SaladMexican Elote SaladBalela Salad
You can add many other optional toppings and sauces such as:1. Salsa2. Pico de gallo3. Mexican street corn salad4. Salsa verde5. Guacamole6. Olives7. Salsa taquera
