Cinco de Mayo is on Sunday so I thought I would share my Taco Salad recipe for a festive meal or side dish idea. Taco Salad is one of our favorite dinner’s on hot evenings. It’s cool and refreshing, yet very hearty and filling too!
Here’s the recipe:
Mexican Taco Salad – a Fiesta in Your Mouth!
Hearty, filling and refreshing…the perfect dinner on a hot day or a side dish for a Mexican meal.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4-6 1x
- Category: Main Dish or Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 1 head of green leaf lettuce (or a bag of pre-washed and chopped salad)
- 1 pound of ground beef or turkey
- 1 package of taco seasoning mix
- 1/2 cup salsa
- 4 green onions, chopped
- 1/2 can of corn, drained
- 1/2 can black beans, rinsed
- 1 cup Mexican blend shredded cheese
- 1 avocado, sliced
- 1/4 cup ranch dressing
- 1/2 cup tortilla chips, crushed
Instructions
- Cook ground meat according to directions on the taco seasoning packet. When the meat is done cooking, remove from heat and let cool while preparing salad ingredients.
- Rinse and chop lettuce, place in a large bowl.
- Rinse and chop green onions, add on top of lettuce.
- Drain and rinse corn and black beans, add to the salad.
- Slice avocado, add to the salad.
- Pour the salsa and ranch dressing on top and toss the salad to coat.
- Add desired amount of taco meat to the top of the salad.
- Place into individual bowls.
- Top with cheese, avocado and crunched up tortilla chips.
- Serve immediately.
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Related Posts:
(other salad recipes)
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