This Taco Salad is light and fresh and full of all the things we love about tacos!
Every time I eat a taco salad in a restaurant, which is pretty often since it is my go-to order, I ask myself why I never make this dish at home. For a long time, my answer was that it just doesn’t taste the same when I make it in my own kitchen. Not that it’s not good; it’s just not the same. That is, until I discovered this recipe for Taco Salad!
One of the things we all love most about tacos is the toppings and in this Taco Salad, they are all there: tangy tomatoes, crunchy onions, sharp shredded cheese, and creamy avocado. But unlike tacos, none of those delish ingredients are going to fall out of the shell when you take a bite; in this salad, they are all mixed together with the seasoned beef so you get all the tastes and textures with every forkful.
We think the best way to dress this taco salad is with salsa. It will only take a little time to make your own (try this simple recipe for Salsa), and it’s worth it! But if you want to add another layer of flavor, try this salad with Cilantro Lime Dressing, a smooth, tasty blend of cilantro, lime juice, honey, and tangy Greek yogurt.
Why You Should Make Your Own Seasoning
There are so many reasons to make your own taco seasoning, rather than buying it already made at the store. One reason is that you probably have all the ingredients in your spice rack already. But if you don’t, once you’ve bought them, you can use them not only for the taco seasoning but for all sorts of other dishes. So, in the long run, it’s cheaper!
In taco seasoning, you’ll find chili powder, garlic powder, onion powder, dried oregano, cumin, paprika, salt, and a pinch of cayenne pepper. There are some other things in store-bought taco seasoning that are not very appealing, like cornstarch and something called silicon dioxide, which is apparently an anti-caking agent. With homemade seasoning, you can avoid these fillers and additives and customize the recipe to your liking. Choose sweet or hot or smoked paprika, whatever you like best. Need a bit more heat? Add some crushed red pepper flakes. Want to add some serious depth? Put some unsweetened cocoa powder in the mix (seriously, this is delicious…it’s kind of like mole!).
How do I store this taco salad?
Cooked taco meat can be stored in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 6 months (defrost frozen taco meat overnight in the fridge). The assembled salad can be stored in the refrigerator in an airtight container for up to 4 days, preferably without the salsa or sour cream so it doesn’t get soggy. We don’t recommend freezing the assembled salad as the romaine won’t hold up well.
Serving Suggestions
Inspired by my favorite restaurants that offer Taco Salad, I love to serve this one with warm tortilla chips and Queso. And while this salad is really yummy topped with homemade salsa or Cilantro Lime Dressing, like I suggest above, it’s also pretty darn delicious tossed with Enchilada Sauce or Chipotle Sauce or even Peppercorn Ranch Dressing (sometimes I make all of these dressings, so everyone can choose the one they like best).
When serving main-course salads like this one, I always want to make some sides that complement it. Black beans come to mind, and sometimes it’s hard for me to choose between pairing Taco Salad with Black Bean Cakes with Corn Salsa and Avocado Sauce or Black Bean Sliders. But soup and salad is also a favorite combo, so often I serve Taco Salad with Tortilla Soup and a side of Jenny’s Cornbread. Satisfy everyone’s sweet tooth by ending your Mexican-inspired meal with Chocolate Flan Cake.
Taco Salad
Ingredients
- 1 lb ground beef
- 1 tsp avocado oil
- 2 tbsp taco seasoning
- 8 oz romaine lettuce chopped
- 1 1/3 cup grape tomatoes halved
- 3/4 cup cheddar cheese shredded
- 1 medium avocado cubed
- 1/2 cup green onions chopped
- 1/3 cup salsa
- 1/3 cup sour cream
Instructions
- Heat avocado oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 7-10 minutes.
- Reduce heat to medium. Sprinkle the taco seasoning over the cooked beef and stir until evenly distributed. For a saucier meat, add a splash of water and let it simmer for a couple of minutes.
- In a large salad bowl, toss together the chopped romaine lettuce, halved grape tomatoes, shredded cheddar cheese, cubed avocado, and chopped green onions.
- Add the seasoned ground beef to the salad bowl. Drizzle with salsa and dollop with sour cream. Toss the salad gently to combine all the ingredients before serving.
Leave a Comment