This easy and hearty TACO SALAD will be a hit with the whole family! If there’s one meal that will get the children and adults in your life (and yourself lol) to gobble down a huge pile of salad, THIS IS IT. Crispy lettuce, crunchy tortilla chips, hearty beef and beans and creamy ranch dressing…these flavours and textures play so well together in this addictive TACO SALAD. I know…we don’t hear “additive” and “salad” together often but give this one a try and know this to be the truth!
Taco salads are quite popular at restaurants. My little one’s favourite order at Wendy’s is their taco salad. But it wasn’t until I saw Erin Ireland make this on her Instagram (with plant-based ground and cheese) that I decided to make it at home too. And this will forever be in our weeknight repertoire because we all love it so much. Anytime I can easily replicate a favourite restaurant meal at home, I’ll do it. I love being able to control the quality of ingredients I use. For example, using grass-fed ground beef is important to me when we do occasionally eat beef. Also, when you can control the amount of cheese and type/amount of dressing, it’s possible to make this TACO SALAD much healthier than the restaurant versions which can actually be quite high in calories and fat.
What do you think of this TACO SALAD recipe? Let me know in comments. And if you make it, tell me all about it or tag me on Instagram so I can see :)
Eat well and be well x
S
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other recipes from the same recipe series, You Got This in 30 Minutes:
》PASTA WITH BROCCOLI, GARLIC AND LEMON
》MUSHROOM AND EGG “GYUDON” RICE BOWL
TACO SALAD - HEAD NOTE:
I use “Mild Taco Simmer Sauce for Chicken” by Simply Organics (not sponsored), available in many countries; search it up on their website store locator. Alternatively, you can use a taco spice blend along with 1 cup of water or broth.
Full Recipe and Printable Recipe:
TACO SALAD
Recipe serves 4.
INGREDIENTS
For the ground beef and beans topping:
1 lb (450g) ground beef, ideally grass-fed
1 x 14 fl. oz can (398ml) pinto beans, drained and rinsed well
1 x 14 fl. oz can (398 ml) black beans, drained and rinsed well
1 x 227g package taco sauce OR 2 tbsp taco seasoning plus 1 C water (note 1)
½ white onion, small diced
2 garlic cloves, minced
Kosher salt to taste - start with 1 tsp, taste and add as needed
Oil for cooking e.g. avocado oil
For the Taco Salad:
2 small heads (~200g) romaine lettuce, washed and chopped crosswise into bite-sized pieces
1 large tomato, cut into thin wedges or small diced
¼ C corn kernels, fresh or canned or frozen
1 C shredded Cheddar cheese, more if you like
To serve:
Tortilla chips
1 scallion, chopped
Ranch dressing or dressing of choice or sour cream
Hot sauce such as habanero or jalapeno
METHOD
Preheat skillet over medium to medium-high heat. Drizzle ~2 tbsp oil. Add chopped onions to sauté 2 minutes. Add minced garlic. Sauté 30 seconds longer. Add ground beef, using a spatula to break it apart. Cook until browned. Add drained beans and taco sauce (or taco seasoning plus 1 C water). Stir to mix and bring to a simmer. Simmer for a couple of minutes. Taste and season with salt if needed. Remove from heat and cool slightly.
For each portion, place handfuls of chopped romaine, one handful of tortilla chips, a couple scoops of beef and bean topping, tomato wedges, corn kernels, grated cheese, drizzles of dressing (or dollops of sour cream) and a sprinkle of scallions. Serve with your favourite hot sauce.
Enjoy!
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Let me know what you think of this recipe in the blog comments. And if you make it, I’d love to hear about it. Tag me on Instagram so I can see!