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Taco Salad
Taco Salad
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Upgrade your taco salad by using crispy tostadas for a Tex-Mex twist that the whole family will love.
Ingredients:
  • 1 pound ground beef, 85/15 (ground turkey or crumbled tofu work equally well too)
  • 1 teaspoon olive oil
  • 2 tablespoons taco seasoning (from one 1-ounce package)
  • 2/3 cup water
  • 5 loosely packed cups chopped romaine lettuce (approximately 1 heart of romaine)
  • 1 cup finely shredded Mexican blend cheese, or the cheese of your choice
  • 4 green onions, chopped
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1 (2.25-ounce) can sliced black olives, drained
  • 8 tostadas, lightly crushed
  • 4 tablespoons full fat sour cream
  • 1/2 cup salsa of your choice
  • 1 lime, quartered
Instructions:
  • Sear the beef in a skillet over medium-high heat with olive oil. Break up the meat occasionally using a spatula or wooden spoon to keep the texture varied for better seasoning adherence.
  • Prepare the salad ingredients: As the meat browns, take the opportunity to prep the remaining ingredients. This taco salad can be ready in 30 minutes, so use this time efficiently to ensure you're all set to assemble the dish once the meat is cooked.
  • After browning the ground beef, add taco seasoning and water. Simmer until sauce thickens, about 5-8 minutes, stirring occasionally.
  • Prepare the salads: Set the warm beef aside without draining. Opt for pasta bowls or any large plate. For each serving, arrange in this order: 1 crushed tostada, 1 cup lettuce, 1/2 cup meat, 1/4 cup cheese, 1/3 cup tomatoes, chopped green onion, olives, and another crushed tostada. Top off with sour cream and salsa. Serve with lime wedges. Layering as directed ensures a stunning presentation and maintains the crunch of the chips and coolness of the sour cream until serving. Enjoy and don't forget to rate the recipe!

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