I've eaten taco salad since childhood, and there's just so many good ways to modify this recipe. How I make Taco Salad now is basic and simple and "it works". It's tasty, quick, and fast!
Start your meat cooking on the stove, and cook on med-high for 5 minutes. If using chicken or vegetarian substitute you may need some oil in the pan first - just a few table spoons.
Once it's cooked 5 minutes add the seasonings which are about 1tbsp chili powder, 2 tbsp Cumin, 1 tbsp garlic powder and salt and pepper to taste, cook another 8-10 minutes or until meat is thoroughly cooked.
The trick to making Taco Salad is to get as much done while the meat is cooking as possible. I usually start the meat, and immediately get an extra large mixing bowl (4-6qt) out and all the veggies. While the meat cooks I dice the tomato and lettuce and onion. I toss it all in the bowl with the tbsp of minced garlic and thoroughly mix it up.
Open one end of the tortilla chip bag, and crush the chips up finely (without destroying the bag).
Add the chips and shredded cheese to the bowl with the veggies and mix well. Add your meat and mix. Last add the Ranch dressing and mix well again and you have some easy to make and very tasty Taco Salad!!
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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