Taco Salad

One of my favorite meals to whip up during the summer is a fresh and vibrant Taco Salad. It’s light yet satisfying, perfect for those warmer days when you want something refreshing but still packed with flavor. I remember the first time I made it for a barbecue with friends; the colorful ingredients brought the table to life, and everyone was asking for the recipe! Each bite is a blend of crispy textures and zesty flavors, making it a hit for both casual gatherings and family dinners. The beauty of Taco Salad is that you can customize it to your liking, adding your favorite toppings or adjusting the spices to suit your palate. Plus, it’s a fantastic way to use up any leftover ingredients lurking in the fridge. Whether you enjoy it as a light lunch or a hearty dinner, this recipe is sure to become a staple in your kitchen.

Taco Salad Ingredients

When it comes to making a delicious Taco Salad, the right ingredients can elevate your dish to new heights. Using fresh produce and high-quality toppings makes all the difference. Each ingredient plays a role in contributing to the overall flavor and texture of the salad.

• ½ cup + 4 tablespoons avocado oil: This oil adds a rich, buttery flavor and is perfect for frying the tortillas and corn strips.
• 4 extra large flour tortillas: These serve as the base of your salad, baked into crispy bowls that hold all the delicious fillings.
• 8 corn tortillas: Cut into strips, these are fried until crispy to add a crunchy texture to your salad.
• 1 pound ground beef: The star protein of this dish, providing a savory flavor that pairs well with the fresh ingredients.
• 2 tablespoons taco seasoning: This blend of spices gives the beef that classic taco flavor that everyone loves.
• 1 head romaine lettuce, cut into bite-size pieces: Adds a fresh, crisp base, making the salad light and refreshing.
• 2 thinly sliced green onions: These provide a mild onion flavor and a pop of color.
• 1 peeled, small diced small red onion: Adds sweetness and a bit of crunch to the salad.
• 1 peeled, cored, medium diced avocado: Creamy and delicious, it brings a rich texture to the dish.
• 1 cup cherry tomatoes, sliced in half: These sweet tomatoes add juiciness and a vibrant color to your salad.
• 1 15-ounce can drained black beans: Packed with protein and fiber, they are a nutritious addition that complements the flavors.
• 1 15-ounce can drained corn: Sweet and crunchy, it balances the savory elements of the salad.
• 1 cup shredded Mexican-blend cheese: This cheese adds richness and enhances the overall flavor of the dish.
• ½ cup sour cream: A classic topping that adds creaminess and tang.
• Chipotle ranch dressing: This dressing ties all the flavors together with a spicy kick.

How to Cook Taco Salad

Cooking Taco Salad is a fun and creative process. Here’s how to bring all the ingredients together in just a few simple steps. You’ll be amazed at how quickly you can assemble this delightful dish!

1. Add 1 to 2 tablespoons of avocado oil to a large non-stick skillet over medium heat. This is where the magic begins—allow the oil to heat up so that when you add your tortillas, they get that perfect golden color.
2. Next, place a flour tortilla into the skillet and cook for 30 to 45 seconds per side. You’re looking for those beautiful dark brown spots to form, which means it’s time to flip it over. Once done, transfer it to a small oven-safe bowl and press down in the center using a drinking glass to shape it into a bowl. Repeat this process with the remaining tortillas.
3. Once all the flour tortillas are molded into bowls, place them on a sheet tray and bake them in the oven at 350° for 14 to 15 minutes. Keep an eye on them until they are lightly browned and crisp. Set aside to cool so they can hold their shape when filled.
4. Now, cut the corn tortillas into thick strips. This will provide a crunchy element to your salad. The thicker the strips, the better the crunch!
5. In a medium to large-sized non-stick skillet, add about ½ cup of avocado oil over low to medium heat. Let the oil heat up before adding the tortilla strips.
6. Fry the corn tortilla strips in batches for 30 to 45 seconds or until they become crisp. Watch closely to prevent burning, and let them drain on paper towels afterward to remove excess oil.
7. Now, it’s time to prepare the protein. In a large non-stick skillet over medium-high heat, add the ground beef. Flatten it out immediately once it hits the skillet. After 30 seconds of frying, sprinkle 2 to 3 tablespoons of taco seasoning over the beef and mix it in well.
8. As the ground beef cooks, break it up into bite-size pieces. Keep cooking until it’s browned and fully cooked throughout. Once done, set it aside while you prepare the vegetables.
9. Chop your lettuce, green onions, red onion, avocado, and cherry tomatoes. You want everything to be ready for assembly!
10. Finally, fill each cooled flour tortilla bowl with a base of chopped romaine lettuce, then layer in the ground beef and all your desired vegetable toppings. Top it off with a generous sprinkle of shredded Mexican-blend cheese and drizzle with chipotle ranch dressing. Serve immediately and enjoy this colorful feast!

Making Adjustments

Making adjustments to Taco Salad can enhance your experience. Here are some tips to help you customize your dish to your liking.

• Storage: Keep leftover salad components separated in airtight containers. Store in the refrigerator for up to three days to maintain freshness and texture.
• Freezing: While the salad is best enjoyed fresh, you can freeze cooked ground beef separately. Thaw and reheat it before assembling your salad.
• Pairing: This Taco Salad pairs beautifully with a side of fresh fruit or a chilled drink, making it perfect for summer gatherings.
• Spice Levels: Adjust the heat by using mild or spicy taco seasoning based on your preference, and consider adding fresh jalapeños or hot sauce.
• Vegetarian Options: Swap the ground beef for black beans, lentils, or grilled vegetables for a vegetarian version that’s just as satisfying.
• Fresh Ingredients: Always use the freshest vegetables you can find. Fresh produce not only tastes better but also enhances the visual appeal of your salad.

Serving Suggestions

When it comes to serving Taco Salad, the possibilities are endless. It’s a versatile dish that can be enjoyed in various ways. Here are some suggestions:

• As a Main Dish: Serve Taco Salad as a flavorful main course, especially on warm summer evenings when you crave something light.
• Party Food: This dish is perfect for potlucks or barbecues. Set up a taco salad bar where guests can customize their own bowls with all their favorite toppings!
• Lunch Option: It makes a great lunch option. Prepare it the night before and pack it for work or school.
• Side Dish: Serve it as a side dish alongside grilled meats or quesadillas for a complete meal.
• Seasonal Pairings: This salad is refreshing and pairs nicely with summer fruits like watermelon or berries. Consider serving it with a chilled soup for a light summer meal.
• Storage Tips: If you have leftovers, store components separately to keep them fresh. The salad can last in the refrigerator for up to three days.

FAQ

Conclusion

This Taco Salad is a delightful mix of flavors and textures, making it a perfect meal for any occasion. It’s easy to whip up and brings a burst of freshness that everyone will love. I encourage you to give this recipe a try—you might just find it becoming a go-to favorite in your home too!

Taco Salad

The ultimate comfort food for summer, Taco Salad is light, fresh, and packed with vibrant flavors. Perfect for gatherings or a satisfying meal at home, this easy weeknight dish is sure to impress!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Dinner, Salads

Cuisine: Mexican

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup Avocado oil
• 4 extra large Flour tortillas
• 8 corn Corn tortillas
• 1 pound Ground beef
• 2 tablespoons Taco seasoning
• 1 head Romaine lettuce
• 2 thinly sliced Green onions
• 1 small Red onion
• 1 medium Avocado
• 1 cup Cherry tomatoes
• 1 15-ounce can Black beans
• 1 15-ounce can Corn
• 1 cup Shredded Mexican-blend cheese
• ½ cup Sour cream
• Chipotle ranch dressing

Equipment

• Non-stick skillet

Method

 

1. Add 1 to 2 tablespoons of avocado oil to a large non-stick skillet over medium heat.
2. Next, add in a flour tortilla and cook for 30 to 45 seconds per side or until dark brown spots form.
3. Immediately transfer it to a small to medium-sized oven-safe bowl and press down in the center using a drinking glass to mold it into a bowl-like shape.
4. Repeat the process with 3 more flour tortillas.
5. Ensure the flour tortillas are in the bowls and on a sheet tray, and bake in the oven on a middle rack at 350° for 14 to 15 minutes or until lightly browned and crisp. Set aside to cool.
6. Cut the corn tortillas into thick strips.
7. Add about ½ cup of avocado oil to a medium or large-sized non-stick skillet over low to medium heat.
8. Fry the corn tortilla strips in batches for 30 to 45 seconds or just until crisp. Let them drain on paper towels to get rid of any excess oil.
9. Add the ground beef to a large non-stick skillet over medium-high heat and immediately flatten it out.
10. After 30 seconds of frying, sprinkle 2 to 3 tablespoons of taco seasoning and mix it in.
11. Break up the ground beef into bite-size pieces and cook until they are browned and cooked throughout. Set it to the side.
12. Prepare the lettuce and vegetables.
13. Fill the cooled flour tortilla bowl with lettuce, ground beef, and desired vegetable toppings and cheese.
14. Add on your desired dressing and serve.

Notes

• Tip 1: I suggest adding a little water to the ground beef before cooking for juiciness.
• Tip 2: Shape flour tortillas while hot for easier molding.
• Tip 3: Keep the oil at a steady medium heat when frying.
• Tip 4: Prep toppings separately for freshness.
• Tip 5: Customize your salad according to preference.
• Tip 6: Store the dressing separately for up to three days.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.