This taco salad combines crisp lettuce, avocado, tomato, pinto beans, cheese, seasoned taco meat, and a creamy homemade taco dressing. The recipe also includes homemade taco sauce and a large-batch taco seasoning blend.
Layer the salad with warm taco meat and beans, add the fresh toppings, drizzle with the dressing, and finish with crushed tortilla chips.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Combine the chili powder, paprika, ground cumin, onion powder, garlic powder, and cayenne pepper for the taco seasoning. Set aside.
- Step 2
For the taco sauce, add the tomato sauce, water, chili powder, cumin, chopped onion, white vinegar, garlic powder, salt, paprika, sugar, and ground red pepper or cayenne to a blender. Blend until combined.
- Step 3
Pour the taco sauce into a small saucepan and cook over medium-low heat for 15 to 20 minutes so the flavors blend. Remove from the heat.
- Step 4
For the taco dressing, whisk together the plain yogurt, sour cream, fresh lemon or lime juice, agave nectar or honey, 4 tablespoons taco sauce, salt, and fresh ground pepper. Set aside.
- Step 5
Heat 1 tablespoon oil in a skillet over medium heat. Add the ground beef and cook until the meat is no longer pink.
- Step 6
Add 4 tablespoons of the prepared taco seasoning and salt to taste. Cover and cook over low heat for 8 to 10 minutes.
- Step 7
Shred the iceberg and romaine lettuce. Dice the avocado and tomato, chop the green onions and cilantro, shred the cheese, and slice the olives if using.
- Step 8
Arrange the shredded lettuce on a salad plate or serving platter.
- Step 9
Top the lettuce with taco meat and pinto beans, followed by the tomato, avocado, green onions, cilantro, cheese, and optional olives.
- Step 10
Drizzle the taco dressing over the salad, sprinkle with crushed tortilla chips, and serve.
- Calories:520 kcal26%
- Protein:30 g60%
- Carbohydrates:31 g11%
- Sugar:9 g10%
- Salt:1.8 g30%
- Energy:2175 kJ26%
- Fat:32 g46%
