Taco Salad Recipe
iceburg lettuce tipped with your choice of seasoned beef or chicken, shredded cheddar cheese, tomatoes, onions, and tortilla chips
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Ingredients
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Salad Base
Protein
Toppings
Method
Preparation
- 1
Prepare the Lettuce
Wash the iceberg lettuce thoroughly under cold water. Remove any wilted outer leaves, then chop the lettuce into bite-sized pieces. Place in a large salad bowl.
- 2
Cook the Protein
In a skillet over medium heat, add the ground beef or chicken. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary. Stir in the taco seasoning and a splash of water, mixing well. Cook for an additional 2-3 minutes until the seasoning is well incorporated.
Assembling the Salad
- 3
Chop the Vegetables
Dice the tomatoes and onion into small pieces. Set aside.
- 4
Combine Ingredients
In the bowl with the chopped lettuce, add the cooked protein, diced tomatoes, diced onions, and shredded cheddar cheese. Toss gently to combine.
- 5
Add Tortilla Chips
Top the salad mixture with tortilla chips just before serving for added crunch.
- 6
Serve
Serve the taco salad immediately, allowing each person to customize their portion with additional toppings if desired.