If you are like me, you are always looking for ways to make healthy, wholesome and filling meals for your family.
A satisfying meal doesn’t require lots of time and energy and this simple salad is proof of that.
My family really loves tacos, but what they absolutely enjoy is taco salad. Calling it their favorite meal would even be an understatement.
I think the main reason why they absolutely love it is because they can actually put chips in this salad. What’s not to love when you can put chips in a salad?
Taco salad has always been my go-to meal. It is a quick and easy meal to prepare to make it an ultimate weeknight recipe. It is also a healthier way to enjoy tacos.
This specific recipe is my favorite since it can very easily be modified to fit dairy-free, gluten-free, and paleo lifestyles by simply substituting or leaving out specific ingredients. For instance, if you are Paleo simply leave out the beans.
You can omit the cheese or serve it on the side if you are living a dairy-free lifestyle. It is also a perfect option for both vegetarians and non-vegetarians.
If you are vegetarian, you can leave out the meat. Just make sure you properly season your beans and it will still taste as yummy.
This recipe is a delicious change of pace from your usual tacos. Its options are endless and you can customize it however you want to fit your needs.
You can put a twist on the conventional taco salad by experimenting with different ingredients. Your whole family will love it.
With all that said, taco salad is a classic recipe everyone should learn how to make.
This version of taco salad features tons of fresh vegetables, taco meat, and a creamy spicy dressing.
Taco Salad Recipe
2 diced tomatoes
1 minced onion
2 diced avocados
1 cup of shredded cheddar Cheese
1 Shredded iceberg or romaine lettuce
2 tablespoons of taco seasoning
1 pound of ground beef, chicken or turkey.
¾ cup of water
2 cups of cooked black beans
1 cup of salsa
Greek yogurt or sour cream
1 cup of fresh lime juice
8 ounces tortilla chips
In a skillet, brown the ground meat as you break it up into small chunks. While it cooks.
Once the meat browns, drain excess fat and add 2 tablespoons of taco seasoning and the ¾ cup of water. Simmer on low until all the water evaporates and set it aside.
In a bowl, mix the Greek yogurt or sour cream with salsa and 1 cup of fresh lime juice. Set it aside for use as your taco salad dressing.
In a large serving bowl, place the shredded lettuce.
Top the lettuce with the taco meat you set aside, diced tomatoes, minced onions, avocados, shredded cheddar cheese, and cooked beans. Toss well to combine.
Add your taco salad dressing and toss it to combine again.
Serve with tortilla chips.
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