A Healthy Taco Salad Recipe

This taco salad recipe features traditional taco filling ingredients rather than taco shells. These ingredients include beans, beef, cheese, and a selection of tasty vegetables. Taco sauce is used to give an authentic Mexican flavor to this recipe for taco salad. If you think of anything else you want to add, feel free, because the great thing about salads is that you can be creative with the ingredients and use whatever you fancy.

A Mexican taco salad recipe is difficult to get wrong, if you use ingredients that you consider would taste good in it and you might think of some other ingredients to use for the topping. A traditional Mexican taco salad is served in a large, fried tortilla shell with the edges curling upwards, rather than in lettuce leaves, but this version is healthier and just as flavorful.

You can use guacamole, instead of avocado if you want, since the flavor is very similar but the texture is slightly different. Whether you are serving lunch or a Mexican inspired dinner or dinner appetizer, this taco salad recipe really hits the spot and it is served warm so the beef smells really good.

Mexican Recipe for Taco Salad

Ingredients -

8 oz jar taco sauce
15 oz can kidney beans
1 lb ground beef
3 cloves garlic, mince
1 tablespoon chili powder
8 oz cheddar cheese, shredded
2 cups chopped tomatoes
¼ cup sliced green onion
¼ cup sliced, pitted green olives
¼ cup sliced, pitted black olives
1 cup chopped, green bell pepper
1 head romaine lettuce, with leaves separated and washed
1 avocado, sliced
1 lime, cut into 6 wedges
Sour cream and salsa, to serve

Preparation:

Cook the beef and garlic in a skillet until the meat is browned.

Drain the fat off.

Stir in the taco sauce, chili powder, and undrained kidney beans.

Bring to a boil, then reduce the heat and simmer the mixture for 10 minutes.

Combine the cheese, tomatoes, olives, bell pepper, and green onion in a bowl and add it to the meat mixture.

Line 6 plates with lettuce leaves and divide the salad mixture between them.

Garnish with the lime wedges and slices of avocado and serve the sour cream and salsa on the side.

(Serves 6)

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