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Restaurants›Marshall Street Bar and Grill›Taco Salad / Meat Or 'meat' Recipe

Taco Salad / Meat Or 'meat' Recipe

Name: Marshall Street Bar and Grills Taco Salad / Meat Or 'Meat' Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups spring mix (or mixed salad greens); 1 cups cherry tomatoes, halved; 0.25 cups red onion, thinly sliced; 0.5 cups corn kernels (fresh, frozen & thawed, or canned, drained); 0.5 cups black beans, rinsed and drained; 0.75 cups shredded cheddar cheese; 0.5 cups salsa; 0.25 cups sour cream; 4 to taste lime wedges (for serving); 2 cups tortilla chips or strips (optional, for crunch); 1 lb ground beef (80/20) or plant-based 'ground' substitute; 1 tbs olive oil; 0.5 cups yellow onion, finely diced; 2 tsp garlic, minced; 2 tsp chili powder; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp dried oregano; 0.75 tsp salt; 0.5 tsp black pepper; 1 tbs tomato paste (optional, for richer flavor); 0.25 cups water or low-sodium broth; 2 tbs fresh cilantro, chopped; 2 tbs pickled jalapeños (optional); 1 tbs lime juice (fresh); 1 tbs extra-virgin olive oil (for quick dressing, optional)

Inspired by Marshall Street Bar and Grill

Time30m

Serves4

Spring mix, veggies with seasoned meat or 'meat', cheese, salsa, and sour cream.

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Ingredients

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Salad base & toppings

6 cups spring mix (or mixed salad greens)

1 cups Cherry tomatoes, halved

1/4 cups Red onion, thinly sliced

1/2 cups corn kernels (fresh, frozen & thawed, or canned, drained)

1/2 cups black beans, rinsed and drained

3/4 cups shredded cheddar cheese

1/2 cups salsa

1/4 cups Sour cream

4 to taste Lime wedges (for serving)

2 cups tortilla chips or strips (optional, for crunch)

Seasoned meat (or plant-based 'meat')

1 lb ground beef (80/20) or plant-based 'ground' substitute

1 tbs olive oil

1/2 cups yellow onion, finely diced

2 tsp Garlic, minced

2 tsp Chili powder

1 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Dried oregano

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs tomato paste (optional, for richer flavor)

1/4 cups water or low-sodium broth

Optional garnish & dressing

2 tbs Fresh cilantro, chopped

2 tbs pickled jalapeños (optional)

1 tbs lime juice (fresh)

1 tbs extra-virgin olive oil (for quick dressing, optional)

Method

Seasoned meat (or plant-based 'meat')

Prep

If using beef, keep it refrigerated until ready. Measure spices and mince garlic. Dice the yellow onion finely.

Cook aromatics

Heat a large skillet over medium-high heat. Add olive oil. Once shimmering, add the diced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown the meat or 'meat'

Add the ground beef or plant-based substitute to the skillet. Break it up with a spatula and cook 4–6 minutes until mostly browned, stirring occasionally.

Season and simmer

Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper evenly over the meat. Stir in tomato paste (if using). Pour in 1/4 cup water or broth, reduce heat to medium-low, and simmer 3–5 minutes until flavors meld and liquid is mostly evaporated. Taste and adjust seasoning.

Remove from heat and set aside to cool slightly while assembling the salad so it doesn't wilt the greens.

Salad base & toppings

Prepare vegetables

Rinse and spin-dry the spring mix. Halve the cherry tomatoes, thinly slice the red onion, and drain/rinse the black beans and corn if canned. Place the spring mix in a large serving bowl or divide among individual bowls (about 6 cups total greens for 4 servings).

Assemble toppings

Scatter cherry tomatoes, red onion, corn, black beans and shredded cheddar over the greens. If using tortilla chips, break them into large pieces and sprinkle on top or serve on the side to keep them crisp.

Add warm meat

Spoon the seasoned meat or 'meat' evenly over the salads while still warm so flavors meld (but not hot enough to wilt everything).

Spoon salsa and dollops of sour cream on top (or serve on the side). Garnish with chopped cilantro, pickled jalapeños if using, and a squeeze of fresh lime juice. Drizzle optional olive oil if you want a lighter dressing.

Serve

Toss gently at the table if desired, or leave layered so each diner can mix. Serve immediately, offering extra salsa, sour cream, lime wedges, and tortilla chips on the side.