Taco Salad
Recipe: #4098
January 16, 2012
"This recipe is very quick to make. It can be vegetarian or not. You can adjust ingredients to suit your own taste. Serve it on salad plates or in tortilla bowls - http://www.recipezazz.com/recipe/tortilla-bowls This recipe is modelled after one I found in Company's Coming Greatest Hits Mexican."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (272.8 g)
- Calories 362.9
- Total Fat - 20.7 g
- Saturated Fat - 8.4 g
- Cholesterol - 94.2 mg
- Sodium - 413.3 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 2.4 g
- Sugars - 4.4 g
- Protein - 31.4 g
- Calcium - 297.8 mg
- Iron - 3.2 mg
- Vitamin C - 39.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Fry ground beef and onion in large skillet until onion is soft and ground beef is no longer pink (if using veggie ground round, don't overcook); Drain.
Step 2
Add taco seasoning mix, canned tomatoes (with juice) and Mexican blend cheese; Heat and stir until cheese has melted.
Step 3
Divide lettuce among 6 salad plates or tortilla bowls, top with diced tomatoes, spoon hot beef mixture on top of tomatoes, sprinkle Cheddar cheese over beef mixture, top with remaining ingredients.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a vegetarian version, substitute veggie ground round for the beef.
- Adjust the amount of jalapeno peppers and olives based on your desired level of spiciness.
- Replace the ground beef with black beans for a vegetarian option. This substitution provides a nutritious plant-based protein source and is lower in fat and cholesterol than the ground beef.
- Replace the Mexican 4-cheese blend with vegan cheese for a vegan option. This substitution provides a dairy-free alternative with the same creamy texture and flavor.
Vegetarian Taco Salad Replace the ground beef with veggie ground round and omit the olives. Replace the cheddar cheese with vegan cheese.
Southwestern Taco Salad Replace the ground beef with black beans and corn. Replace the cheddar cheese with queso fresco. Add diced bell peppers, diced tomatoes, and diced red onion. Top with a dollop of sour cream and a sprinkle of cilantro.
Mexican Rice: This delicious Mexican-style rice is made with long grain rice, onions, garlic, and a few other spices. It adds a flavorful side dish to the taco salad, and is a great way to round out the meal.
Black Bean Soup: This hearty black bean soup is a great companion to the Mexican Rice. It is packed with flavor from the onions, garlic, and spices, and is a great way to add protein to the meal. It is also a great way to add a bit of warmth to the taco salad.
FAQ
Q: Can I make this recipe vegetarian?
A: Yes, you can make this recipe vegetarian by substituting the ground beef with veggie ground round. Make sure not to overcook it.
Q: Can I freeze this recipe?
A: Yes, you can freeze this recipe. Allow the dish to cool completely before transferring to an airtight container and freezing. When you are ready to eat, thaw in the refrigerator overnight and reheat in the oven.
1 Reviews
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Fun facts:
The taco salad is believed to have been invented in the late 1960s by Bob Taylor, the owner of the first Taco Bell restaurant in Downey, California. The recipe was an instant hit and it became one of the most popular dishes served in the restaurant.
The recipe was also featured in the popular cookbook Company's Coming Greatest Hits Mexican, which was published in 1993. The cookbook was written by Jean Pare, a Canadian celebrity chef and author who has become renowned for her cookbooks.