Ingredient: romaine, shredded

Summer time is salad time! Taco Salad  is the full meal deal, infinitely customizable, inviting experimentation and creativity. Being so versatile, it can be enjoyed in almost any setting.

This Texas-Mexican inspired salad was very popular in the late 1960’s. It’s name comes from the Texas-Mexican Railway. Pioneers brought Anglo influences to Texas, where the Texas-born Mexicans lived. As a result, the ingredients from their different cultures blended together.           Tex-Mex combines elements of Anglo, Spanish and Mexican.

The taco salad is unique in that it can be served in an edible tortilla bowl. I recall in the food industry, this meal had huge visual appeal for the customer. How could you resist ordering one after seeing it’s impressive presentation? The ingredients in a taco salad can vary according to preference and can be made to fit into any type of cuisine with different seasonings and modifications.

Typically the taco salad includes lettuce, beans, tomatoes, green onion, meat, cheese and sour cream. Other condiments might include guacamole, salsa, garlic and cumin.

The salad featured in today’s blog picture is the beef version but I have included similar recipes for chicken and vegetarian ideas as well. Tortilla bowls are easily made by baking them in the oven. No need to add those calories by deep frying them. I love the full meal salad idea — be it a Chef’s salad, Cobb, Taco you name it! I hope you will enjoy one to this summer.

Print Recipe

Taco Salad

Taco Salad doesn't have to be 'old school' and boring --- customizing it to your personal tastes makes a huge difference.

Votes: 1
Rating: 5
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Course

Lunch, Main Dish

Cuisine

American, Mexican

Servings

MetricUS Imperial

Ingredients

Tortilla Bowls

• 4- 10-inch flour tortillas
• vegetable spray or margarine

Beef Taco Meat

• 1 Tbsp oil
• 1 onion, finely chopped
• 2 Tbsp chili powder
• 3 garlic cloves, minced
• 454 grams lean ground beef
• 213 ml tomato sauce
• 1/2 cup chicken broth
• 2 tsp cider vinegar
• 1 tsp brown sugar
• salt & pepper to taste

Chicken Taco Meat

• 4-200 gram chicken breasts, boneless, skinless
• 1 tsp EACH dried oregano & basil
• 1 tsp EACH onion & garlic powder
• 1/2 tsp cumin
• 1/4 tsp red pepper flakes
• salt & pepper to taste

Salad Ingredients

• 6 cups romaine, shredded
• 230 grams cherry tomatoes, quartered
• 398 ml black beans, rinsed & drained
• 5 green onions, chopped
• 1/4 cup fresh cilantro, chopped, optional
• 2 Tbsp sliced ripe olives, drained
• sliced jalapeno peppers, optional
• 60 grams Mexican cheese blend, shredded
• 1 avocado, sliced for topping, optional

Salad Dressing

• 1/2 cup sour cream
• 2 Tbsp Ranch Salad dressing
• 1 Tsp taco seasoning
• 1/4 tsp hot pepper sauce, optional

Course Lunch, Main Dish Cuisine American, Mexican Servings MetricUS Imperial Ingredients Tortilla Bowls 4- 10-inch flour tortillas vegetable spray or margarine Beef Taco Meat 1 Tbsp oil 1 onion, finely chopped 2 Tbsp chili powder 3 garlic cloves, minced 454 grams lean ground beef 213 ml tomato sauce 1/2 cup chicken broth 2 tsp cider vinegar 1 tsp brown sugar salt & pepper to taste Chicken Taco Meat 4-200 gram chicken breasts, boneless, skinless 1 tsp EACH dried oregano & basil 1 tsp EACH onion & garlic powder 1/2 tsp cumin 1/4 tsp red pepper flakes salt & pepper to taste Salad Ingredients 6 cups romaine, shredded 230 grams cherry tomatoes, quartered 398 ml black beans, rinsed & drained 5 green onions, chopped 1/4 cup fresh cilantro, chopped, optional 2 Tbsp sliced ripe olives, drained sliced jalapeno peppers, optional 60 grams Mexican cheese blend, shredded 1 avocado, sliced for topping, optional Salad Dressing 1/2 cup sour cream 2 Tbsp Ranch Salad dressing 1 Tsp taco seasoning 1/4 tsp hot pepper sauce, optional

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Tortilla Bowls

1. Preheat oven to 425 F. Warm tortillas slightly until pliable. Spray or butter both sides of tortilla lightly, then drape over oven proof bowls, pinching sides to form bowl shape. Bake 5-7 minutes, watching carefully as not to burn. Remove from oven & cool on wire rack.

Beef Taco Meat

1. In a skillet, heat oil over medium-high heat. Add onion & cook until softened, about 5 minutes.Stir in chili powder & garlic & cook until fragrant, about 30 seconds. Add ground beef & cook, breaking up meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar & sugar; simmer until slightly thickened but still saucy, about 5 minutes. Remove from heat & season with salt & pepper.

Chicken Taco Meat

1. Place chicken breasts between 2 sheets of plastic wrap & pound to flatten to uniform thickness, about 1/2-inch. In a small dish, combine spices. Sprinkle over chicken breasts. In a skillet, heat oil over medium-high heat. Add chicken breasts to pan & cook until juices run clear & the center is no longer pink. Remove from pan & allow to rest 5 minutes. Slice into bite size strips.

Salad Dressing

1. In a small bowl, whisk dressing ingredients.
2. To assemble salads: In a large bowl, combine romaine, beans, green onions, cilantro, olives, jalapeno peppers. Toss with salad dressing. Place tortilla bowls on serving plates. Divide salad among bowls. Top with taco meat choice; sprinkle with tomatoes & cheese. Top with avocado slices if desired.

Recipe Notes

• Sour cream & salsa are also nice as extra condiments or in place of the salad dressing.
• If you prefer a Vegetarian Taco Salad, just eliminate the meat part, equally as good.
• Be adventurous, customize to your preference so you get the most enjoyment out of 'your' salad.