Taco Salad Recipe
View original ↗
The Forked Spoon · by Jessica Randhawa★ 4.8 (12)

Taco Salad Recipe

NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 49%
CARBS 49G32% OF CAL
16G FIBER16G OTHER17G TOTAL SUGAR
FAT 37G54% OF CAL
11G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Seasoned ground beef tossed with fresh greens, cheese, and taco toppings, topped with a lime vinaigrette. A hearty, crunchy salad that tastes like a taco.

mainmexicansaladbeef
View the full recipe on The Forked Spoon →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2 teaspoon olive oil
  • ½ yellow onion (diced)
  • 1 pound lean ground beef
  • 2 tablespoon taco seasoning (or homemade taco seasoning )
  • 1 cup tomato sauce
  • 8 cups Romaine lettuce ((or iceberg) chopped)
  • 2 large tomatoes (cored, seeded, diced)
  • ½ cup green onion (chopped)
  • ½ cup black olives (halved)
  • 1 medium jicama (peeled and chopped)
  • 1 cup corn kernels
  • 1 cup tortilla strips
  • 1 cup cheddar cheese (shredded)
  • 1 large avocado (peeled, pitted, and sliced or (homemade guacamole))
  • ½ cup sour cream
  • Salsa, black beans, diced bell pepper, jalapeño, Spanish rice, etc. (optional toppings)
  • ¼ cup olive oil
  • ¼ cup fresh lime juice (plus the zest of one lime)
  • 3 tablespoon honey
  • 2 tablespoon red wine vinegar
  • 2 cloves garlic (minced)
  • 2 teaspoon Dijon mustard
  • 2 tablespoon fresh cilantro (minced)
  • salt and pepper (to taste)
PREP
10M
SODIUM
856MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.