Whether you already eating whole foods or trying to switch or just love a good dinner salad this taco salad is perfect!
What better way to get more raw veggies in your family’s meal than to have a dinner salad? This meal is light, refreshing, and comes together fast. Which is great for those busy weeknights. Incredibly healthy and tasty with the chopped greens, cheese, onions, and avocado. Oh, and don’t forget those yummy black beans. Taco salad is diifinitely a salad you can eat any season of the year too. By the way this can easily become gluten-free. All you have to do is use gluten-free tortilla chips ( which is what I am currently enjoying whenever we have tortilla chips ) My family truly enjoys this salad on a regular basis. We just can’t get enough of it.
Now, I know what you are thinking ” I don’t need a recipe for taco salad!” I am sure you probably don’t, but I am telling you that this taco salad is so good with the homemade French dressing! It takes it up to another whole new level. Making your own salad dressing also gives the benefit of nutrition. Give this recipe a try and it may just become your go-to recipe for taco salad! Do not be intimidated by the long list of ingredients because it really comes together fast.
If you try a recipe and like it I would love to hear about it!
Note: If you do not want to use all romaine and like the traditional taco iceberg lettuce use a half of a head of both. Also, if you are worried the beef might be too spicy just omit the cayenne pepper
For the dressing
1/4 cup of ketchup
1/4 cup of sugar ( or sweetener of your choice )
1/4 cup of red wine vinegar
1/4 cup of finely chopped onion
1/2 teaspoon of paprika
1/4 teaspoon of Worcestershire sauce
1/2 cup of olive oil
salt and pepper to taste
For the salad
1 lb of ground beef or turkey
1 garlic clove
1 tablespoon of chili powder
1/2 teaspoon of ground cumin
1/2 teaspoon of coriander
1/4 teaspoon of cayenne
1/4 teaspoon of dried oregano
1/8 teaspoon of salt
1 head of chopped romaine
1/2 cup of chopped cilantro
1 cup of cubed cheese ( cheddar, Colby, Monterey jack , or pepperjack )
1 15oz can of black beans ( rinsed and drained )
2 Roma tomatoes chopped
1-2 avocados chopped
1. Prepare the salad dressing. Combine all the ingredients in the blender and process until smooth. Refrigerate until ready to use. ( This can be made up to 3 days in advance ).
2. In a large skillet start browning the meat and add all the spices. Break up meat into bite size pieces until cooked through. You might need to drain unwanted grease. Let it cool.
3. In a large bowl toss all the salad ingredients together including the cooled meat except the tortilla chips.
4. Serve the salad with dressing and crushed tortilla chips.