There’s a lot to love about tacos—they’re tasty, filling, and totally customizable, but when it comes to convenience, they tend to miss the mark. After all, who among us hasn’t taken a bite into a hard shell taco, only for it to break and send the contents spilling out everywhere? It’s much easier to just toss all of the ingredients together in the first place, and this is where taco salads come in. Here’s how we make ours:
Ingredients:
For the Salad:
- 1 cup shredded iceberg lettuce
- 1/2 cup cooked and seasoned ground beef (or vegan meat substitute)
- 1/4 cup black beans, drained and rinsed
- 1/4 cup corn kernels
- 1/4 cup tomato, diced
- 1/4 cup Cotija cheese, crumbled
- 1/4 cup sliced black olives
- 1/4 cup red onion, diced
- 1/4 cup avocado, diced
- 1/4 cup salsa
- 1/4 cup sour cream
- Tortilla chips, for crunch
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the shredded lettuce, cooked ground beef/meat substitute, black beans, corn, tomatoes, Cotija cheese, black olives, red onions, and avocado.
- In a small bowl, prepare the dressing by whisking together the olive oil, lime juice, ground cumin, chili powder, salt, and pepper. Adjust the seasoning to taste.
- Pour the dressing over the salad mixture and toss everything together until well combined.
- Transfer the tossed salad to a serving plate or bowl.
- Drizzle salsa and sour cream over the salad.
- Sprinkle some crushed tortilla chips on top for added crunch just before serving.
- Enjoy!
