TACO SALAD

This recipe is perfect for those nights when you are short on time, want to prepare something healthy and delicious for your family, and you NEED your spicy Mexican food fix!

There are so many ways this can be prepared. If you are on a low carb diet, omit the tortilla chips and serve everything on a lettuce wrap. Serve this buffet style and everyone can put their toppings of choice on the Taco Salad. The toppings are only limited by your imagination. I’ll list some of our favorites in the recipe.

If you are feeding a crowd, this recipe is a great choice. Just increase the amounts of all the ingredients. If you have big meat eaters in your family, you might want 1/4 pound per person, otherwise, half that amount would be good. We are big meat eaters in my family.

In a large skillet, brown the hamburger meat. Season with salt, pepper, and red pepper flakes or cayenne pepper if you prefer. The pepper can be omitted if you prefer not to have your meat a little spicy. The amount of pepper you use is totally up to your own taste preferences. See why I love this recipe?

While the meat is browning, prepare the vegetables. The toppings we use are lettuce, tomatoes, avocadoes, black beans, corn, cheese, salsa, sour cream, sliced jalapenos, and Tabasco sauce. If you have leftover pork or chicken, you could shred these and use those as well. For this recipe, anything goes!

The salsa I use is a homemade version. You can find the recipe here. It’s really delicious but can be adjusted to your heat preferences. I make no secret of the fact that I LOVE spicy food!

Print Recipe

TACO SALAD

This Taco Salad recipe is perfect for those nights when you are short on time but need your spicy Mexican food fix. Serve buffet style and let everyone add their toppings of choice.

Prep Time15 mins

Cook Time15 mins

Course: Main Course

Cuisine: Mexican

Keyword: 30 minutes or less, gluten free, mexican foods, salads

Servings: 6

Author: Debbie

Ingredients

• 1 pound ground chuck or beef cooked
• 1 medium onion diced
• salt and pepper to taste
• red pepper flakes (or cayenne pepper) to taste
• 1 bag tortilla chips
• 1 head romaine lettuce
• 2 large tomatoes chopped
• 3 avocados sliced or chopped
• 2 jalapeno peppers sliced
• sour cream
• 1 can black beans, cooked
• 1 cup whole kernel corn, cooked
• Tabasco sauce
• Salsa
• Mexican cheese grated
• 1-2 limes sliced

Instructions

• In a large skillet, add the ground chuck (or beef), along with 1/2 of the onion. (The rest of the onion will be used as a topping.) Break up the meat with your spatula so you will have even cooking. Season to taste with salt, pepper, and red pepper flakes. If you prefer, you may substitute cayenne pepper for the red pepper flakes or omit them altogether. Cook until the meat is lightly browned and no longer pink. Drain well and place in a large bowl.
• While the meat is cooking, prep all the vegetables and toppings. Set the vegetables and toppings up buffet style.
• To serve, place the slightly crushed tortilla chips in individual serving bowls. Top with the ground beef and let your guests add their toppings of choice.

Thanks for stopping by!