Taco Salad: A Flavorful Fiesta in a Bowl

 

Taco salad is a delicious and versatile dish that combines the best of both worlds: the vibrant flavors of Mexican cuisine with the fresh, crisp textures of a salad.

 

Whether you're looking for a quick weeknight dinner, a crowd-pleasing potluck contribution, or a healthier alternative to traditional tacos, taco salad is a winning choice. This recipe is sure to provide you with a simple yet mouth-watering recipe and share some tips for customizing it to suit your taste.

 

Ingredients:

For the Taco Salad:

  • 1 lb. lean ground beef
  • Kosher salt
  • Fresh ground black pepper
  • 2 Tablespoons Taco Seasoning or you can make your own
  • Vegetable oil to make the tortilla strips
  • 3 (4") corn tortilla cut into ¼ inch strips
  • 2 heads of romaine lettuce, chopped
  • 2 1/2 cups cherry tomatoes, halved
  • 1 cup black beans, drained and rinsed or you can use dried black beans
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/2 cup sour cream - optional
  • 1/2 cup Pico do Gallo

 

For the Pico de Gallo:

  • 2 ripe tomatoes, finely diced
  • 1 medium white onion, finely chopped
  • 2-3 fresh jalapeño peppers, seeded and finely chopped (adjust to taste)
  • 1 bunch of fresh cilantro, finely chopped
  • Fresh lime juice or 2 tablespoons of juice (adjust to taste)
  • Fresh lemon juice or 1 tablespoon of juice (adjust to taste)
  • Salt and pepper to taste

 

Instructions:

1. Prepare the Black Beans:

  • Sort through the beans, removing any debris or damaged beans. After sorting, rinse the beans thoroughly under cold water.
  • It is suggested that they need to be soaked overnight but if you didn’t soak them, it just increases the cook time a little bit
  • In a pan with a lid you will add the dried black beans and your water (we use chicken stock if we have some at the house for added flavor)
  • Bring to a simmer and cook until they reach the desired tenderness; typically, around 50 - 60 minutes. Drain and let cool before using.

2. Prepare the Pico de Gallo:

  • In a medium bowl, combine the diced tomatoes, red onion, jalapeño pepper, and cilantro.
  • Squeeze/add the lime and lemon juice over the mixture and season with salt and pepper to taste. We like to start by adding half of the lime and lemon juice then adjusting it to taste.
  • Stir well to combine and set aside for about 30 minutes to let the flavors meld.

3. Cook the Ground Beef:

  • In a large skillet over medium heat, cook the ground beef until browned, breaking it up into crumbles as it cooks. Drain any excess fat.
  • Add the taco seasoning mix and follow the package instructions (usually involves adding some water and simmering for a few minutes).

4. Make the Tortilla Strips:

  • To prepare the tortillas, stack them up and use a sharp knife or a pizza cutter to slice them into thin strips, about 1/4 inch wide and 2-3 inches long.
  • Add the tortilla strips to the hot oil in small batches to avoid overcrowding the skillet. Fry them for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to transfer the strips to a paper towel-lined plate to drain any excess oil. Immediately sprinkle with salt and seasonings while they are still hot.
  • Allow them to cool completely before using or storing in an airtight container.

5. Assemble the Salad:

  • In a large salad bowl, layer the chopped romaine lettuce, cherry tomatoes, black beans, and shredded cheddar cheese.
  • If I am using the salad for my lunches/dinners during the week I like to assemble them in a mason jar. Put the tomatoes in first, then add the lettuce, ground beef and cheese on top. Put the strips in a different container and Pico de Galle in a separate one as well.
  • Add the cooked ground beef on top of the salad ingredients.

6: Add the Crunch and Toppings:

  • Sprinkle the lightly crushed tortilla chips over the salad for added crunch. If you are meal prepping this for the week then I suggest storing the tortilla strips in a separate airtight container so they stay crispy.
  • Add a generous amount of the freshly made Pico de Gallo on top. If you are meal prepping this for the week then I suggest keeping the Pico de Gallo in a separate container, so the lettuce stays fresher. The Pico de Gallo is best when used within a few days of making it.
  • If desired, sprinkle with chopped cilantro.
  • Serve with a dollop of sour cream on the side.

Nutrition Facts: calories: 520 fat 26g, carbs 39g, protein 38g

**These are an estimate, actual nutrition counts can vary depending on what type of ground beef, tortilla shells and black beans you use.

Enjoy your delicious and vibrant taco salad with Pico de Gallo! This dish combines the hearty flavors of a taco in a refreshing salad form, perfect for a quick and satisfying meal.

 

***Notes: Click on the links for additional information about making the tortilla strips, Pico de Gallo or black beans.

Tortilla Strips

Pico de Gallo

Dried Black Beans vs Canned Black Beans

 

Items needed:

skillet

tongs

knife set

cutting boards

lettuce spinner

mixing bowl

lemon/lime squeezer

measuring spoons and cups

**As an Amazon Associate, I earn from qualifying purchases.