Taco salads are a weekly staple in our house. There are so many ways you can put them together. They make a great quick meal for when you have lots of odds and ends in the fridge, and they are so delicious! Here’s my favorite combination made from things we almost always have stocked at home. I buy ground beef and turkey in larger quantities, cook them all at once, and then portion them out for the freezer, so I get to start with already cooked meat. That makes this meal even faster to pull together!
- Ground beef or turkey, browned
- Taco Seasoning
- Tortilla Chips
- Cheddar Cheese
- Veggies (whatever you have on hand. I like corn and red bell peppers in mine!)
- Black Beans
- Sour Cream or Plain Greek Yogurt
- Chili Powder
Start by cooking your taco meat. Since mine is already cooked I add a little water and seasoning to a frying pan with the meat, stir, cover, and let cook for about 5 minutes, until heated through. The seasoning and water will combine to make a sauce that cooks into the meat. Stir a time or two as it cooks.
I typically have enough time while the meat is cooking to toss the rest of the ingredients together (and snack on some tortilla chips with Little Lion). I like to start with chips on the bottom of the bowl, followed by lettuce, veggies, beans, and cheese.
Once the meat is warm and delicious smelling I scoop some on top of the cheese, then add a spoonful of sour cream, a little salsa, and a sprinkle of chili power on top. Then it’s time to dig in!