Taco Salad Recipe
Piled with fresh greens, tomatoes, green peppers, onions, cucumbers, topped with taco beef, shredded monterey jack cheese, olives, scallions and nachos. Served in an edible taco bowl with salsa and sour cream.
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Ingredients
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Salad Base
Taco Beef
Toppings
Serving Components
Method
Prepare the Salad Base
- 1
Wash and dry the romaine lettuce thoroughly. Chop it into bite-sized pieces and place it in a large salad bowl.
- 2
Halve the cherry tomatoes and add them to the bowl.
- 3
Dice the green bell pepper and add it to the salad.
- 4
Finely chop the red onion and sprinkle it over the salad.
- 5
Peel the cucumber, slice it, and add the slices to the salad.
Cook the Taco Beef
- 6
In a skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula.
- 7
Drain excess grease if necessary. Add the taco seasoning and water. Stir until well combined.
- 8
Reduce the heat to low and simmer for about 5 minutes, stirring occasionally until the beef is fully cooked and well seasoned.
Assemble the Taco Salad
- 9
Take the edible taco bowls and place them on serving plates.
- 10
Spoon the prepared salad mixture evenly into each taco bowl.
- 11
Top each salad with the cooked taco beef, followed by shredded Monterey Jack cheese, sliced black olives, and chopped scallions.
- 12
Add tortilla chips on top for crunch.
Serve the Salad
- 13
Serve each taco salad with a side of salsa and sour cream for drizzling.