Easy Taco Salad Recipe
A taco salad is a deconstructed taco served in a bowl. If you want to re-create a Mexican restaurant experience, serve this salad in a crispy Tortilla Taco Salad Shell for a fun twist. If you're making the Crispy Tortilla Bowls, make them first. While they bake and cool, proceed with the recipe.
Foto: Natasha's KitchenBahan-bahan
- 1 lb lean ground beef (90/10)
- 3 Tbsp Taco Seasoning (or 1 packet*, plus 1/2 cup water)
- 1 iceberg lettuce (medium head, chopped)
- 1 avocado (peeled, pitted and sliced)
- 1 cup diced tomatoes (or Pico de Gallo)
- 1/2 cup Mexican cheese blend (or to taste)
- 1/2 cup tortilla strips or chips
- 1/2 cup sour cream (or Taco Salad Dressing*)
- 1/4 cup cilantro
- toppings, as desired: (lime wedges, jalapenos, guacamole, salsa, olives)
Langkah-langkah
Cook the Beef: In a large skillet over medium-high heat, brown your beef. When there is no pink left on the meat and the fat is released, spoon out all of the excess fat then add taco seasoning and 1/2 cup water. Cook, stirring occasionally, for 3-5 minutes. Remove from heat and cool until it’s lightly warm or room temperature.
Make the dressing* (if desired): In a small bowl or measuring cup, add the dressing ingredients and stir to combine. Refrigerate and let the flavors meld while you prepare your toppings. You can refrigerate the sauce for up to a week.
Chop lettuce and place into serving bowls (serves 6 as a side salad or 4 as a main course). Divide ground beef between the bowls over the lettuce.
Assemble and Serve: Add remaining toppings as desired, then garnish with cilantro and a dollop of sour cream or drizzle with the taco salad dressing. Serve with lime wedges to squeeze over the salad.
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