Taco Salad

Taco Salad is super easy to make with pantry staples like lettuce, olives, avocados and for a little bit of a crunch tortilla chips. Comes together in 15 minutes and it is made with the best salad dressing for taco salad that taste so amazing. Be sure this is a family favorite in no time that everyone can’t get enough of.

At my house we often have Taco Tuesdays. Tacos always taste amazing and are so versatile.

I serve Taco Soup, for example, or Taco Spaghetti, a Taco Casserole, or Taco Mac.

Friends, I can tell and say easily this is the best Taco Salad and any other at this point isn’t comparable

The dressing makes all the difference. I show you how to make  such an amazing and wonderful dressing that tastes like it comes from a fancy restaurant, but it is actually really easy to prepare. The flavors are well rounded and each ingredient compliments the other.

Simply it is so so easy to prepare and when mixed with the salad you get the best result.

What you need for this Taco Salad recipe

These are our Taco Salad ingredients that make this salad so good.

We start with cooking plant based ground beef with a bit of oil. This is our meaty foundation for the salad, but not enough for flavors: I add cumin, chili powder, and smoked paprika.

Salad: you can use iceberg or romaine lettuce, therefore other will work as well.

For an extra spicy kick which I can’t get enough of it personally: jalapenos. I use canned jalapenos, but fresh will also work. I find the acidity from jarred jalapenos adds such a nice flavor contrast to the other salad ingredients.

Avocado and cheddar add a lot of richness and creaminess. 

I truly love olives and red onions and add them often like in my Easy Pasta Salad. But not only in salads! Both are amazing in casseroles as well, like a Zucchini Bake. Red onions add a great crunch and are milder than yellow or white onions.

Tomatoes provide a great texture and juicy bite that is always great in any salad.

All that’s left are tortilla chips and you can use any flavor that you like.

A great salad dressing is what’s missing and you can count on it: this taco dressing is everything amazing: I mix salsa with sour cream, lime juice, garlic, add remaining spices like cumin, smoked paprika, and chili powder plus oregano and cilantro.

How to make Taco Salad

Make the dressing

In a bowl combine salsa, sour cream, lime juice, garlic, oregano, cilantro and half of the cumin, smoked paprika, chili powder each. Mix until everything is combined, then set aside.

Prepare taco meat

In a pan heat olive oil. When hot, add the meat and fry it until slightly browned. Season with the reserved cumin, chili powder, smoked paprika and a pinch of salt and pepper. Cook for 4 minutes and set aside.

Mix the salad

Combine taco meat, lettuce, avocados, cheddar, olives, jalapenos, tomatoes in a large mixing bowl. Add dressing and mix everything well together. Transfer to a large serving bowl and finishing with some tortilla chips on top or mix them into salad (reserve many more for serving, delicious).

Tips and tricks for the Taco Salad

Leftovers can be eaten for 3 days.

You can also add corn, pinto or black beans

For meal prep, add tortilla chips just before serving and without any dressing.

Other recipes to try

• Butter Chicken
• Creamy Mac and Cheese
• Greek Lemon Potatoes
• Bang Bang Cauliflower
• Focaccia

Try this Taco Salad and tag me on Instagram or Facebook with remakes.

Enjoy, Florian.

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Taco Salad

Yield: 6

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Taco Salad is super easy to make with pantry staples like lettuce, olives, avocados and for a little bit of a crunch tortilla chips. Comes together in 15 minutes and it is made with the best salad dressing for taco salad that taste so amazing. Be sure this is a family favorite in no time that everyone can't get enough of.

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Ingredients

For the salad

• 2 tomatoes, chopped
• 2 cloves garlic, pressed
• 1 head iceberg lettuce, chopped
• 2 large hands tortilla chips, crushed
• 1 medium red onion, diced
• 3/4 cup olives, chopped
• 6 oz non dairy cheddar cheese

For the Taco meat

• 10 oz plant based ground beef
• 1 Tbs oil
• 1.5 tsp smoked paprika
• 1 tsp cumin
• 1/4 tsp chili powder
• 1/2 tsp dried oregano
• salt, pepper to taste

For the Dressing

• 5 oz non-dairy sour cream
• 8 oz salsa
• 1/2 lime, juiced
• 1 avocado, cubed
• 1/2 tsp oregano
• 3 tbs cilantro, chopped
• 1.5 tsp smoked paprika
• 1 tsp cumin
• 1/4 tsp chili powder

Instructions

Prepare dressing

1. Use a small bowl and combine salsa, sour cream, lime juice, garlic, oregano, cilantro and half of the cumin, smoked paprika, chili powder.
2. Mix and set aside.
   

Brown taco meat

1. Into a pan, heat olive oil. When hot, brown the meat before adding the remaining cumin, chili powder, smoked paprika and a pinch salt and pepper.
2. Cook for 4 minutes, and also set aside.
   

Assembly and serve salad

1. Combine taco meat, lettuce, avocados, cheddar, olives, jalapenos, and tomatoes.
2. Add dressing and mix everything together.
3. Finish with some tortilla chips on top or mix them into salad (reserve many more for serving, delicious).
   

Notes

• Leftovers can be served for 3 days
  
• Meal prep: prepare without any dressing or tortilla chips
  
• Add and switch things up with black beans or corn

Nutrition Information:

Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 436Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 751mgCarbohydrates: 17gFiber: 6gSugar: 7gProtein: 23g

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