Salads can be really bland, or really good. And I love a really good and flavorful salad with lots of toppings. This has got to be one of my favorite salad concoctions.
Taco Salad
Ingredients
- 1 lb ground beef (cooked)
- 1 Can of black beans (rinsed)
- Corn (cooked)
- Mini yellow potatoes (cubed and baked)
- Avocado (sliced)
- Cherry tomatoes (sliced)
- Red onion (cut up)
- Tortilla chips (crushed)
- Mixed green lettuce
- Salsa
- Dressing (we used a vegan creamy cilantro lime, or you can use a vinaigrette)
- Lime (optional)
Instructions
- Cook ground beef with taco seasonings and set aside.
- Cut up mini yellow potatoes. Place in bowl with olive oil, garlic powder, onion powder and salt. Mix together then spread on baking sheet and cook at 425 F for 20-25 min until tender. Set aside.
- Use fresh or frozen corn and cook accordingly. Set aside.
- Drain can of black beans and rinse thoroughly. Set aside.
- Chop or slice the onions, avocado and cherry tomatoes. Crush up some tortilla chips. Set all of them aside.
- Once everything is cooked and cut up, put lettuce on your place and dress it with all the toppings. Add the dressing on top and enjoy!
- Course : Lunch & Dinner
- Recipe Type : Dairy FreeEgg FreeGluten FreeKetoNut FreePaleoVeganWhole30
About Chef
Tawsha Vital
Hi, I'm Tawsha a Wife and mother of two doing ministry as a family as pastors at a local church. Transplant to Minneapolis from San Diego and enjoying life in ...
Read more about this chef..
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