Taco Salad Recipe
Chili & Cheese on a Large Garden Salad Minus the Cukes, with Chips & Salsa
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Ingredients
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Salad Base
Chili & Cheese
Toppings & Sides
Method
Prepare the Salad Base
- 1
Chop the Vegetables
Wash and chop the Romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, dice the red onion, and chop the bell pepper into small pieces.
- 2
Combine the Salad Ingredients
In a large bowl, combine the chopped Romaine lettuce, cherry tomatoes, red onion, bell pepper, corn, and black beans. Toss gently to mix the ingredients evenly.
Cook the Chili
- 3
Brown the Meat
In a skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 4
Season the Meat
Add chili powder, cumin, salt, and black pepper to the skillet. Stir well to combine and cook for another 2-3 minutes until the spices are fragrant.
- 5
Add Water
Add 1/2 cup of water to the skillet and let it simmer for 5 minutes until the mixture thickens slightly.
Assemble the Taco Salad
- 6
Layer the Salad
In individual serving bowls, layer the salad base with the cooked chili and top with shredded cheddar cheese.
- 7
Add Toppings
Serve with tortilla chips and a side of salsa for dipping. Enjoy your taco salad!
