Tired of the usual chip and dip for your movie nights? Make those nights better with our exceptional taco salad recipe! It’s made in three easy steps, and with ingredients that you might already have on hand. Every bite comes with one new flavor after another, making for an enjoyable snack to munch on. It’s a great replacement for your usual snacks to eat while movie-binging. But it also comes as a delightful appetizer before you start your meal off. Talk about duality!
It’s unclear how the taco salad came to be. But however this Tex-Mex snack was made, we’re happy to provide you with a recipe of our own. This taco salad recipe comes with browned beef, salsa, sour cream, and fresh tomatoes. There’s also the bite-sized tacos and shredded lettuce, making this delightfully crunchy. Everything is tossed in one bowl to create the perfect appetizer. We also added a touch more flavor by topping it with some olives and cheddar cheese. It doesn’t seem so hard, does it? Moreover, you can customize the ingredients to your desire. That would make assembling this dish a fun activity to have with friends around!
Whether you’re using this as an opening for your big dinner or as a snack, we’re positive it will satisfy your belly. We believe this taco salad recipe goes well with our Copycat Panera’s Vegetarian Black Bean Soup for dinner. You can also enjoy this with our Frozen Watermelon Virgin Margaritas on a fun night with friends. It’s simple yet gratifying – so give it a try today!
How To Make Three-Step Taco Salad
A taco salad that is a total breeze to make! It comes with tortilla chips covered in savory beef, cream sour cream, bright salsa and topped cheese.
Heat up a skillet over medium heat. Add the beef and saute until caramelized. Stir frequently to crumble the beef. Add in the taco seasoning and tomato sauce. Reduce the heat and simmer for 5 minutes, stirring occasionally. Adjust seasoning with salt and pepper, then set aside to cool down briefly.
Heat up your oil in a deep skillet over medium heat. Deep fry your tortilla strips until crispy. Drain and set aside.
Layer lettuce, black beans, tomatoes, and beef. Top with cheese, salsa, sour cream, cilantro, and tortilla strips.
- Sugar: 7g
- Calcium: 324mg
- Calories: 648kcal
- Carbohydrates: 41g
- Cholesterol: 120mg
- Fat: 37g
- Fiber: 13g
- Iron: 6mg
- Monounsaturated Fat: 14g
- Polyunsaturated Fat: 2g
- Potassium: 1188mg
- Protein: 39g
- Saturated Fat: 17g
- Sodium: 651mg
- Trans Fat: 1g
- Vitamin A: 1819IU
- Vitamin C: 12mg
Commonly Asked Questions
What can I substitute for the sour cream in this taco salad recipe?
We recommend trying out any plain or Greek yogurt to retain the same level of creaminess and acidity. But for those who are lactose-intolerant, a good alternative would be our recipe for Guacamole with Roasted Garlic or avocados that were mashed and mixed in with a bit of oil and lime. It will taste just as creamy, and it’s added fruit to your salad!
What other meats can I substitute for this recipe?
You can also use ground chicken, pork, and turkey for this recipe. They will all taste just as delicious, especially with chicken if you’re looking for less-fatty meat.
Can I make this recipe vegan-friendly?
Absolutely! You can easily switch up the sirloin with some vegetables of your choice. Adding more of the shredded lettuce and beans should do the trick. You can also try adding quinoa to make it even more filling in place of the meat.
ConclusionBrighten your movie nights in and dinners with our three-step taco salad recipe! The savory combination of meat, vegetables, and flavorful sauces is great to munch on. Top it with some cheese, olives or any other topping of your desire for extra flavor.
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A wonderful recipe for tasty and satisfying bowl of chicken taco salad all in under an hour! This hearty dish would surely satisfy those cravings for Mexican take-out.