Best 4 Taco Salad With Salsa Vinaigrette Recipes
Indulge in a refreshing and flavorful culinary creation with our delectable taco salad, an explosion of textures and tastes that will tantalize your palate. Featuring a bed of crisp lettuce topped with seasoned ground beef, crunchy tortilla chips, juicy tomatoes, creamy avocado, and a medley of vibrant vegetables, this salad is a symphony of flavors. Drizzled with a tangy and aromatic salsa vinaigrette, this dish offers a perfect balance of zesty and tangy notes.
Our curated collection of recipes provides you with step-by-step instructions, ensuring a hassle-free cooking experience. Learn how to whip up a flavorful ground beef filling, packed with savory spices and tender texture. Discover the art of crafting a zesty salsa vinaigrette, combining the freshness of cilantro, the tang of lime, and the spiciness of jalapeño peppers. Enhance your salad with a variety of toppings, including crunchy tortilla chips, creamy avocado, juicy tomatoes, and a medley of colorful vegetables.
This versatile dish can be tailored to your preferences; opt for lean ground turkey or tofu for a healthier twist, add a dollop of sour cream or Greek yogurt for a creamy touch, or sprinkle some shredded cheese for a cheesy indulgence. Create a delightful fiesta by serving this taco salad as a main course or as a side dish at your next gathering.
TACO SALAD WITH LIME VINEGAR DRESSING
This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Yum!
Provided by JulieW
Categories Salad Taco Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
- Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
- Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.
Nutrition Facts : Calories 553.5 calories, Carbohydrate 51.6 g, Cholesterol 75.9 mg, Fat 26.3 g, Fiber 13.5 g, Protein 30.5 g, SaturatedFat 8.8 g, Sodium 1119.5 mg, Sugar 17.3 g
TACO SALAD
This Taco Salad is quick, flavorful, hearty, a total breeze to make and it's a dinner everyone can agree on both young and old alike! It doesn't take much to make a satisfying meal and this simple salad is proof of that. This is a back pocket recipe you'll want to make on repeat!
Provided by Jaclyn
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
- Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
- Remove from heat and stir in cilantro.
- Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.
Nutrition Facts : Calories 558 kcal, Carbohydrate 28 g, Protein 32 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 101 mg, Sodium 749 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
TACO SALAD WITH SALSA VINAIGRETTE
We lived in California for a number of years and I remember a few nights where left over taco meat made a gread taco salad. You can buy chips of course..just wanted to add how to do them if wanted.
Provided by TishT
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft.
- Add the chuck, and cook the mixture over moderate heat,stirring and breaking up any lumps, until the meat is no longer pink.
- Add tomato paste, salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through.
- Transfer the mixture to a bowl and let it cool.
- In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides.
- Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.
- The tortilla chips may be made 1 day in advance and kept in an airtight container.
- On a large deep platter or in a large bowl arrange the romaine, add refried beans spread evenly if desired, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad.
- Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified.
- Add the tomato, the jalapeno pepper, and the coriander.
- Blend the vinaigrette until it is smooth.
- Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.
TACO SALAD
Katherine's Famous Vegetarian Taco Salad; layered, so chips don't get soggy! Top with sour cream or guacamole if you'd like. We like to make our own bowls for individual tastes.
Provided by KITKATY
Categories Salad Taco Salad Recipes
Time 30m
Yield 7
Number Of Ingredients 9
Steps:
- In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
- When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.
Nutrition Facts : Calories 675.7 calories, Carbohydrate 81.2 g, Cholesterol 33.9 mg, Fat 26.4 g, Fiber 18.7 g, Protein 32.3 g, SaturatedFat 8.7 g, Sodium 1850.8 mg, Sugar 8.1 g
Tips:
- Choose the right lettuce. Romaine lettuce is a classic choice for taco salad, but you can also use iceberg lettuce, butter lettuce, or even a mix of greens. Just make sure the lettuce is sturdy enough to hold up to the other ingredients.
- Don't skimp on the toppings. Taco salad is all about the toppings, so don't be afraid to load it up with your favorites. Some classic options include seasoned ground beef or tofu, black beans, corn, tomatoes, onions, cheese, and sour cream. You can also add other toppings like avocado, salsa, or guacamole.
- Make your own salsa vinaigrette. The salsa vinaigrette is a key component of this taco salad, and it's easy to make at home. Simply combine salsa, olive oil, vinegar, and seasonings in a blender or food processor. You can also use a store-bought salsa vinaigrette if you're short on time.
- Serve it immediately. Taco salad is best served immediately after it's made, so that the lettuce doesn't get soggy. If you're making it ahead of time, store the lettuce and toppings separately and assemble the salad just before serving.
Conclusion:
Taco salad is a delicious and easy-to-make dish that's perfect for a quick and healthy meal. With its customizable toppings and flavorful salsa vinaigrette, taco salad is sure to be a hit with everyone at the table. So next time you're looking for a tasty and satisfying meal, give taco salad a try.
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