Brick Taco Salad Recipe
A bed of mixed greens topped with seasoned ground beef or grilled chicken, cheddar jack cheese, tomatoes, black olives, jalapeños, onions, sour cream, and salsa.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Protein
Toppings
Method
Prepare the Protein
Cooking Ground Beef
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Grilling Chicken
If using chicken, season it with salt and pepper, and grill for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Let it rest for 5 minutes before slicing.
Assemble the Salad
Layer the Salad Base
In a large serving bowl or individual plates, place the mixed greens as the base.
Add Protein
Top the mixed greens with the cooked ground beef or sliced grilled chicken.
Add Vegetables
Sprinkle the diced tomatoes, black olives, jalapeños, and chopped onions over the protein.
Finish with Toppings
Add Cheese and Dress
Sprinkle the cheddar jack cheese over the salad. Add dollops of sour cream on top.
Serve with Salsa
Drizzle salsa over the salad before serving or serve it on the side.