Kitchen Adventures || Fresh Taco Salad
I’m a little afraid that I might burn out on this because we’ve had this as a meal prep option 3 times in the last couple of weeks, but it is SO GOOD. It’s also been really refreshing for lunches in this crazy summer heat. Yes… it has chips on it. But, there are good options out there. Siete chips are grain free and we used the HEB Organics nacho chips… up to you!
Anyway, I used to love taco salad when I was a kid and it had been YEARS since I’d eaten it, but I’m so happy to have it back in my life…. This recipe is clean, simple, and so easy to put together. I am also including a recipe for a really good Catalina dressing. I highly recommend that you don’t skip that! That dressing would be killer on any salad honestly.
Alright, let’s get to it!
FRESH TACO SALAD
INGREDIENTS
For the salad
1.25-1.5 lbs ground beef
1 package of taco seasoning
1 head of Romain lettuce (or greens of your choice) – rough chopped
1 can black beans – drained and rinsed
1 can sliced black olives – drained
1 cup Corn kernals
1 cup green onions – chopped
1 pint cherry or sweet tomatoes – diced
Shredded cheese
Chips of choice
Plain Greek yogurt
Avocado
For the dressing
1/4 cup honey
1/3 cup ketchup (sugar free)
1/2 cup red wine vinegar
1/2 cup grapeseed oil
1 tsp worcestershire sauce
1 tsp smoked paprika
1/2 tsp onion powder
INSTRUCTIONS
In a pan over medium heat, brown the ground beef. Stir in the taco seasoning and a bit of water as needed to keep it from drying out. Store in a container to build into a salad when you’re ready to eat.
Rough chop the Romain and slice the green onions. Put each ingredient in an individual container and store until ready to build your salad.
To build – Lay a bed of greens down. Layer toppings as desired and top with the dressing! Enjoy!
For the dressing – Mix all ingredients in a jar, shake vigorously until well combined. Store in an air-tight container in the fridge.
Simple as that guys. I made this again this week and Tim and I killed it in 2 days… Get on this!