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Why I love this recipe:
- Quick & Easy–This taco salad bowl is ready in UNDER 30 minutes, and can be fully prepped in advance!
- Customizable–Easy to customize toppings based on what you have in the fridge or to everyone’s unique preferences.
- Healthy–This meal is high in protein, veggies, and flavor.
Taco Salad Ingredients:
- Taco meat: Lean ground beef, or ground turkey seasoned with store-bought or homemade taco seasoning. We also like to add black beans and corn to the taco meat.
- Lettuce: Romaine, iceberg or other green leafy lettuce.
- Toppings: Use what you have and what you like including: tomatoes, olives, avocado, cheese, onion, and cilantro.
- Dressing: Add a big scoop of salsa, sour cream and guacamole on top of your taco salad and that’s all the dressing you’ll need! You could also use ranch, or Italian dressing.
- Flour tortillas or tortilla chips: I like to make my own baked taco salad shells with flour tortillas (see instructions below), but store bought bowls or tortilla chips also work. If you make taco salad often, these baking molds are fun to make perfect shaped shells from any size tortilla.
How to Make Taco Salad:
Prep Toppings: chop lettuce and tomatoes, shred cheese.Cook Taco Meat: Brown the ground beef in a skillet. Remove grease and add taco seasoning. Stir in the black beans and corn.
