Mexican Taco Salad Recipe
Mexican Taco Salad offers a delightful twist on the traditional taco, blending fresh greens, seasoned meat, and crunchy tortilla chips. It combines hearty, comforting elements with bright, fresh flavors that come together beautifully in every bite.
Equipment
- Large Skillet To cook and brown ground meat
- Large bowl or platter For assembling and serving the salad
- Mixing bowl To prepare the dressing
Ingredients
- 1 lb lean ground meat (beef or turkey) hearty protein absorbing the taco seasoning
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/8 teaspoon cayenne
- 1/4 cup water
- 2 cups tortilla chips homemade chips avoid sogginess
- 4 cups mixed greens romaine or iceberg lettuce forms crisp base
- 1 cup tomatoes diced fresh vegetables
- 1/2 cup red onion diced fresh vegetables
- 1/2 cup bell peppers diced fresh vegetables
- 1 cup black beans provide fiber and plant-based protein
- 1/2 cup sour cream or cilantro-lime dressing adds tangy creaminess
- 1 medium avocado sliced for garnish
- 1 tablespoon lime juice freshly squeezed
- 2 tablespoons chopped cilantro for dressing and garnish
- 1/4 teaspoon salt to taste
Instructions
- Prepare the taco seasoning by mixing chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne.
- Heat a large skillet over medium heat, brown the ground meat while breaking it up with a spoon.
- Add the taco seasoning mixture and water to the meat, then simmer until the meat is flavorful and tender.
- Chop fresh vegetables: dice tomatoes, bell peppers, and red onion. Roughly chop lettuce and set aside on a large platter or bowl.
- Prepare the dressing by whisking sour cream, lime juice, chopped cilantro, and salt until smooth and creamy.
- Assemble the salad by spreading the lettuce on a platter, layering the taco meat evenly, and sprinkling vegetables and black beans on top.
- Drizzle the dressing evenly over the salad to avoid sogginess.
- Add tortilla chips or strips just before serving to preserve their crunch.
- Garnish with avocado slices, cilantro, or lime wedges for creaminess and presentation.
Notes
- Store salad components separately in airtight containers to maintain freshness.
- Keep tortilla chips separate and add before serving to maintain crunch.
- Reheat meat gently in a skillet with a splash of water or broth to keep moist.
- Adjust seasoning for milder spice if serving children; omit cayenne and serve spicy toppings on the side.
- Prepare components ahead for parties and assemble just before serving for best results.
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