Description
Here’s the tastiest taco salad recipe: a fast and easy dinner everyone loves — and totally customizable for any diet! Don’t miss this hack for a quick salad dressing.
Ingredients
Scale
For the taco salad
- 1 recipe Vegan Walnut Taco Meat or 1 pound ground beef
- 3 romaine lettuce hearts (enough for 8 cups chopped)
- 1 cup canned corn, drained
- 1 handful ripe cherry tomatoes or pico de gallo (purchased or homemade)
- 1 ripe avocado or 1 cup guacamole
- 2 handfuls finely chopped red onion or thinly sliced green onion, or both
- Crushed tortilla chips (about 1 handful per serving)
- Optional toppings: Easy black beans or refried beans, shredded Colby jack or cheddar cheese, taco sauce, or pickled jalapenos or pickled onions
For the dressing (or use Cilantro Sauce or Chipotle Sauce)
- 1/2 cup red salsa (mild or medium)
- 1/2 cup Greek yogurt (or vegan yogurt*)
- 1/4 cup sour cream (or mayonnaise or vegan mayo)
- 1 teaspoon hot sauce
- 2 pinches kosher salt
Instructions
- Make the Walnut Taco Meat. Or if using ground beef, add it to a skillet with 1 tablespoon cumin and 1 teaspoon each smoked paprika (or chili powder), onion powder, and garlic powder. Cook for about 8 minutes until browned, then drain the fat.
- Chop the romaine, drain the corn, half the tomatoes and dice the avocado. Thinly slice the onion. Prep any additional toppings.
- Make the taco salad dressing by stirring together all ingredients.
- To serve, place romaine in a bowl or on a plate. Top with veggies, taco meat, crushed tortilla chips, and drizzle with taco salad dressing.
Notes
*For vegan, you can also try substituting the yogurt and mayo with Cashew Cream or Vegan Sour Cream.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex Mex
- Diet: Vegan
Keywords: Taco salad, Taco salad recipe, Healthy taco salad
