Lunch: Loaded Taco Salad

Recipe by Cristina Ferrare This salad has everything you need for a delicious meal. It's simple and provides protein and servings of vegetables tossed together in one dish. Start with a warm cup of tortilla soup, and you have a great meal full of flavor

Ingredients

3 tbsp. canola oil
1 lb. ground chuck
1 package Taco Seasoning
2 scallions
1 c. fresh or canned corn
1 carrot
1 c. coarsely chopped cilantro
1 can black beans
1/2 c. grated sharp Cheddar cheese
1/2 c. grated Monterey Jack cheese
1 ripe avocado
1 head lettuce (or equivalent amount of mixed greens, such as arugula or baby romaine)

Instructions

Heat a fry pan on medium-high heat until hot. Pour the canola oil in and coat the bottom of the pan. Add the meat, breaking it up and letting it brown. When the meat starts to sizzle, add the packet of taco seasoning mix and 1 cup of water. Cook according to package directions. When done, drain the fat and set the meat aside to cool to room temperature.
To make the vinaigrette dressing: Place all the ingredients in a glass bowl and whisk, cover and set aside. Can be made 3 days ahead and kept for a week in the refrigerator.
Chop the lettuce, arugula and baby romaine into small chunks and add to a large salad bowl. Add the scallions, corn, carrot, cilantro, black beans and cheese. Sprinkle 1/2 teaspoon of kosher salt and vinaigrette dressing, mixing well.
Add the avocado and toss gently. Serve with your favorite salsa, extra lime wedges, a dollop of guacamole and some crushed tortilla chips!

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