Taco Salad
Recipe: #2592
November 15, 2011
Categories: Salads, Ground Beef, Onions, Mexican, Baby Shower, Fathers Day, Game/Sports Day, July 4th, Mothers Day, more
"A yummy salad I make when I have leftover meat from tacos."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (614 g)
- Calories 309.6
- Total Fat - 10.8 g
- Saturated Fat - 3.2 g
- Cholesterol - 71.2 mg
- Sodium - 919.9 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 15.4 g
- Sugars - 15.2 g
- Protein - 29.4 g
- Calcium - 243.8 mg
- Iron - 5.4 mg
- Vitamin C - 382.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Toss shredded lettuce in a serving platter.
Step 2
Add ground beef and green onions.
Step 3
Sprinkle mozzarella cheese over the salad.
Step 4
Top with salsa and sour cream.
Step 5
Add crushed tacos or nachos if using.
Step 6
Serve.
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 an extra kick, try using a spicier salsa sauce.
- You can also use cooked chicken, steak, or pork instead of ground beef.
- Instead of ground beef, use black beans for a vegetarian version. The benefit of this substitution is that it provides a plant-based protein source that is high in fiber, providing a healthy and filling meal.
- Instead of mozzarella cheese, use vegan cheese for a vegan version. The benefit of this substitution is that it provides a dairy-free alternative to the traditional cheese, making it a suitable option for those who are vegan or have a dairy allergy.
Vegetarian Taco Salad Replace the ground beef with 1 cup of cooked black beans and 1 cup of cooked corn. Omit the sour cream and add 1/4 cup of guacamole instead. Serve with crushed tortilla chips.
Vegetarian Fajita Taco Salad Replace the ground beef with 1 cup of cooked black beans and 1 cup of cooked bell peppers and onions. Omit the sour cream and add 1/4 cup of salsa instead. Serve with crushed tortilla chips.
Mexican Rice: A flavorful side dish that complements the taco salad perfectly. The Mexican-style rice is cooked in a tomato-based sauce and seasoned with garlic, cumin, and chili powder for a delicious flavor.
Black Bean and Corn Salsa: A vibrant and flavorful accompaniment to the Mexican Rice. This salsa is made with black beans, corn, tomatoes, onions, jalapenos, cilantro, and lime juice for a fresh and zesty flavor. The bright colors and fresh ingredients make this a great accompaniment to the Mexican Rice.
FAQ
Q: Can I substitute the ground beef with another type of meat?
A: Yes, you can substitute the ground beef with chicken, turkey, or pork.
Q: Is there a vegetarian version of this recipe?
A: Yes, you can substitute the ground beef with crumbled tofu or tempeh. You can also add more vegetables to the dish.
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Fun facts:
Fun Fact 1: Tacos were first introduced to the United States in the late 19th century by Mexican immigrants. Taco salads have become a popular dish in the US, with many variations of the recipe.
Fun Fact 2: Taco salads have been featured on the menus of restaurants owned by celebrities such as Oprah Winfrey and Mario Batali. In addition, taco salads have been featured on the menus of some of the most popular fast food chains in the US.