Taco Salad Recipe

Taco Salad Recipe!!


Salad Ingredients:

1 package tortillas

1 lb of ground beef

1 small white onion

1 can refried black beans

1 can pinto beans (regular)

1 bag frozen corn

1 bag shredded romaine or 1 head of romaine (chop/shred yourself)

1 bag thick cut 4 Mexican cheese

1/4 cup chicken stock

1 package of taco seasoning

Dressing Ingredients:

1 avocado

1/4 cup sour cream

pinch of sugar

pinch of salt

1/2 tsp garlic powder

2 tbsp olive oil- drizzle in

3-4 tbsp of water

1/2 bunch of cilantro

1 1/2 limes

Topping Ingredients:

Fresh Pico:

3 roma tomatoes – chopped

1 jalapeño

1 red onion

2 limes

1/2 bunch cilantro

2 pinches of salt

1 bag of Fritos


Dressing :

Step 1: Start your dressing first. In a blender or food processor, add your dressing ingredients and pulse/chop, until well blended. Once combined take the lid off and add 1 tbsp of your water at a time. The water is to help thin out the dressing, so slowly add it in, to can control how thick or thin you prefer it (you can always add more water but you can’t take any out). Put the lid back on and blend again for another 30 seconds.

Step 2: Taste the dressing, and if needed, throw in another pinch of salt, and put it in the fridge.


Step 3: Start by cutting your Roma tomatoes in half. With a spoon, scoop out the center membrane and seeds. This will help keep your pico from being watery. Then, chop the Roma tomatoes into pieces and place in a small mixing bowl.

Step 4: Cut your jalapeño in half and remove the membrane and seeds (you can leave the seeds in if you want the extra heat) but I remove mine. Next, finely dice your jalapeño and add to the bowl.

Step 5: Chop the cilantro, squeeze your lime and add your spices to the bowl and combine all ingredients, then put the pico in the fridge.

Step 6: In the microwave or in a saucepan over the stove, heat up the beans, and the corn. Place in bowls to the side.

Taco Filling:

Step 7: In a saucepan, heat up 2 tbsp of olive oil and begin to brown your ground beef on medium high heat. This will take about 3 minutes.

Step 8: While the beef is cooking, chop your onion.

Step 9: Once the beef is browned, discard the beef onto a plate. Then drain the grease/fat from the pan.

Step 10: Add 2 more tbsp of olive oil to the pan and sauté your onions until translucent, for 3 minutes.

Step 11: Once the onions have cooked, add the ground beef back to the pan. Add your taco seasoning, and 1/4 cup of chicken stock. Then cook on medium low heat and simmer for 5 minutes.

Step 12: Once the beef is done, taste it and season to preference. If not, add 1/2 tsp of salt then 1/2 tsp of garlic powder.

Step 13: Butter one side of your tortilla, and in a skillet, on medium low heat, butter side down, heat up your tortilla so it can get crispy and hold up like a taco shell in your bowl. 2 minutes each side.

Build your Bowl:

Step 14: Layer

  1. Tortilla
  2. Refried beans 
  3. Ground beef
  4. Corn
  5. Pinto beans
  6. Cheese
  7. Chopped lettuce
  8. More cheese
  9. Picco
  10. Dressing
  11. Fresh lime wedge
  12. Fritos
  13. & Add one more dollop of sour cream, if you’re like me and love sour cream.

Step 15: ENJOY!!

Hope you love this Taco Salad recipe!

love, becca

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