There’s no need for a dressing (although you could certainly add some if you wish). Simply mix in salsa, guacamole, and sour cream. When you crave tacos and don’t feel like making cheddar taco shells, this tasty salad is a great option. You get all the wonderful flavors, sans the shells. I truly don’t think you’re going to miss them at all - this salad is so rich and satisfying. One of the best things about this salad is the gorgeous presentation. I do end up mixing everything together in a huge bowl, but I highly recommend bringing it to the table first in all its glory, its ingredients artfully arranged on a large serving plate, then taking it back to the kitchen to mix.
Ingredients
The exact measurements for making this tasty salad are included in the recipe card below. Here are my comments and tips about a few of the ingredients you’ll need: Lean ground beef: I like to use an 85/15 mixture. I have experimented with lower-fat meat (90/10) and have determined that it’s too dry and not as flavorful. Taco seasoning: You can make your own or use store-bought seasoning - just make sure it doesn’t contain sugar. Condiments: Salsa, guacamole, and sour cream. They are so rich and flavorful when mixed into the salad that there’s truly no need for a separate salad dressing.
Instructions
Taco salad makes a quick, tasty weeknight dinner. And it’s very easy to make. Simply sauté the beef with onions and spices, then build your salad. The detailed instructions are listed in the recipe card below. Here’s an overview of the steps: Cook the beef in some oil, then add the garlic and the seasonings. That’s it for the cooking part! Now, on a large serving plate, arrange the cooked seasoned beef with the remaining ingredients. That’s it! Your tasty salad is ready.
Expert tip
Bagged salad greens and store-bought salsa and guacamole make this recipe especially quick. And you can obviously use store-bought taco seasoning instead of mixing your own spices.
Frequently asked questions
Variations
Here are a few ideas for you for varying the basic recipe:
Use chicken instead of ground beef. You can bake a couple of large chicken breasts, then shred them and briefly saute them in oil with taco seasoning. Or use ground chicken or turkey.Vary the cheese you use - two good options are crumbled queso fresco and manchego.Use baby spinach leaves instead of lettuce.Replace the guacamole with sliced avocado.Use chopped green onions instead of red onions.
Serving suggestions
This is a main-dish salad that makes a full meal, so there’s really no need for any sides. As mentioned above, you can serve it with a salad dressing if you wish. You can also serve it with thick slices of almond flour bread or with these cheese muffins.
Storing leftovers
You can’t really keep leftovers from this salad, unfortunately. The problem ingredients here are the lettuce and the avocado. Both do not do so well as leftovers, so it’s best to finish them up right away.What you can do is keep the cooked ground beef separately if you made more than you need for the salad. Keep it in a sealed container in the fridge for up to 3 days, and reheat it in the microwave on 50% power.Another option, if you’d like to make this salad as meal prep, is to prepare everything in advance except for the lettuce and guacamole and add those at the last minute.
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