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Taco Salad
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Taco Salad

Course Main, Salad
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large skillet
  • Baking Sheet
  • Immersion Blender or Blender

Ingredients

Taco Meat Ingredients:

  • 1 tbsp olive oil
  • ½ yellow onion diced finely
  • 1½ lbs. of ground beef
  • 3 cloves of garlic minced
  • 1½ tsp dried oregano
  • 1½ tsp onion powder
  • 1½ tsp paprika
  • 1½ tsp chili powder
  • 1½ tsp ground cumin
  • 1½ tsp garlic powder
  • 1½ tsp coriander
  • Sea salt and freshly cracked black pepper to taste
  • Pinch of crushed red pepper flakes to taste

Tortilla Strips:

  • 6 corn tortillas chopped into bite-size pieces
  • Sea salt to taste
  • Olive oil cooking spray

Cilantro Lime Vinaigrette:

  • ½ cup of fresh cilantro chopped
  • ¼ cup vegetable oil
  • 1-2 tbsp fresh lime juice to taste
  • 1 tbsp red wine vinegar
  • 1 clove of garlic minced
  • ½ tsp dried oregano
  • Sea salt and freshly cracked black pepper to taste

Salad Ingredients:

  • Head of Romaine cleaned and chopped
  • 2 avocados diced
  • ½ cup of black beans rinsed and drained
  • ½ cup of frozen sweet corn thawed
  • ½ cup of grape tomatoes diced
  • ½ cup of black olives sliced
  • ½ cup of red, yellow, or orange baby bell peppers, sliced
  • ½ cup of green onions diced
  • ½ cup of sharp cheddar cheese diced finely (more if you desire)
  • ½ cup of cilantro chopped

For Serving:

  • Salsa
  • Hot sauce
  • Sour cream

Instructions

  • Cook the onion by heating the olive oil in a large skillet over medium heat. Once hot, add the onion and stir frequently for 3-4 minutes.
  • Add the ground beef to the onion, and cook, breaking it up into crumbles, for 4-5 minutes.  Add the garlic and spices and cook for 1 minute, stirring constantly. Taste, re-season if necessary. Set aside and let cool.
  • Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
  • Make the tortilla strips by slicing the corn tortillas into bite-sized pieces, then place them on the baking sheet. Coat with cooking spray and add sea salt to taste.
  • Place in the oven and bake for 4-5 minutes; remove from the oven, flip the chips over, return to the oven, and bake for an additional 3-4 minutes or until crisp and golden brown.
  • Make the vinaigrette by combining all ingredients in a bowl. Use an immersion blender or a regular blender to blend the dressing until creamy and smooth. Taste and re-season if needed.
  • Make the salad by combining all salad ingredients, drizzling with some of the well-shaken vinaigrette to taste, and tossing to coat evenly.
  • Serve immediately. Enjoy.