This homemade taco salad recipe is one of those meals I throw together on busy weeknights. It’s simple, easy to customize, and tastes so fresh. Taco salad is basically a deconstructed taco, but filled with salad greens and lettuce. I almost always make this with ground meat, chicken, or turkey, but you can also use all beans, tempeh, or tofu (like sofritas) for a vegetarian option.
Sometimes taco salad is served in tortilla bowls. But if you don’t have any other favorite way to eat it, my favorite is to melt the cheese on tortilla chips and serve the taco salad on top. Situation like taco salad nachos.
Related: Taco salad ingredients include carnitas, al pastor, and barbacoa.
material
- Lean ground meat (or ground turkey or chicken)
- taco seasoning
- black beans
- lettuce or salad greens
- onion
- tomato
- green pepper
- tortilla bowl or chips
- Toppings: shredded cheese, salsa, sour cream, hot sauce, etc.
How to make taco salad
First, brown the meat and season it with taco seasoning. Drain the water and add the beans in the last few minutes of cooking so they all warm together. Once the meat is cooked, set it aside.
Next, prepare the vegetables. Wash lettuce, tomatoes, and peppers. Chop everything to your liking and make into a salad. Some people prefer large peppers or onions, but it’s up to you.
If you’re using a tortilla bowl that needs to be heated, or if you’re making your own (like this spicy tempeh taco salad recipe), do it now.
Assemble taco salad: tortilla bowl or chips, lettuce, meat mix, cheese, other vegetables, salsa, and sour cream. This is how I layer it, you do. Enjoy it warmly.
Notes and alternatives
- You can replace the black beans with your favorite canned cooked beans.
- Especially if you have leftover meat and bean mixture, you can use it for other recipes like tacos, nachos, and rice bowls.
- You can also make your own toppings, including salsa, guacamole, avocado salsa, mango salsa, and pico de gallo.
See more Mexican and Tex-Mex recipes
- Chalupa
- quesadillas
- ceviche
- torta
- Posole
- Erote
- Chicharron
- mole sauce
- chipotle sauce
- chimichurri sauce
- queso
- enchilada sauce
- chicken verde enchilada
- taco dip
- birria tacos
- chimichanga
- fajitas
- huevos rancheros
octopus salad
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material
- 1 lb lean ground meat
- 2 tablespoon taco seasoning
- 15 ounce boiled black beans 1 can
- 1 head lettuce
- 1/2 red onion
- 1-2 tomato
- 1 green pepper
- 4 tortilla bowl
Instructions
-
First, brown the meat and season it with taco seasoning.
-
Drain the water and add the beans in the last few minutes of cooking so they all warm together. Once the meat is cooked, set it aside.
-
Next, prepare the vegetables. Wash lettuce, tomatoes, and peppers. Chop everything to your liking and make into a salad.
-
If you have a tortilla bowl that needs to be heated, or if you’re making your own, warm it up now.
-
Assemble the taco salad. Enjoy it warmly.
Precautions
- You can replace the black beans with your favorite canned cooked beans.
- You can also replace ground beef with ground turkey, ground chicken, or tempeh.
- Especially if you have leftover meat and bean mixture, you can use it for other recipes like tacos, nachos, and rice bowls.
- Other topping options include shredded cheese, salsa, sour cream, and hot sauce.
- Another of my favorite ways to eat it is to melt cheese on top of tortilla chips and serve taco salad on top. Situation like taco salad nachos.
nutrition
Source: A Beautiful Mess – abeautifulmess.com
