Quick Taco Salad
Here’s a recipe for a taco salad that is quick, easy, and delicious—this foodie’s trifecta!
Before I retired, I was always on the lookout for meals that I was able to throw together after getting home from work and get onto the table in less than an hour. This taco salad falls into the category I call work-friendly.
Unless you are exceptionally slow at chopping vegetables, you should be able to prepare and cook this meal in 30 minutes or so. The only ingredients that need to be cooked are the hamburger and bell peppers which you throw in the pan together. As far as the fresh vegetables that make up the salad, if you use cherry tomatoes as I usually do, then the only things you have to chop are the peppers (to be cooked with the hamburger), lettuce, and cilantro. And, hey, if you use bagged lettuce, that’s one less thing to chop and I won’t tell on you!
The salad as Cooking Light published it is absolutely delicious. I’ve added a few optional ingredients to add in with the hamburger (black beans and corn) and sour cream for topping if you’re not counting calories. As long as I’m at this, I have a confession to make. I’m sure you’ve all seen make-over recipes that cut down on the original recipe’s calories, fat, etc. I’ve been known to do the reverse to recipes, haha!
Quick Taco Salad
Ingredients
- 2 lbs. hamburger
- 2 cups chopped yellow, red, or green bell pepper
- 2 cups bottled salsa
- 1/2 cup chopped fresh cilantro
- 4 cups coarsely chopped romaine lettuce or a mix of your favorite lettuces
- 2 cups chopped plum tomatoes (I used whole cherry tomatoes)
- 1 cup shredded Mexican cheese combo or cheddar cheese
- 1 cup crumbled baked tortilla chips (about 12 chips)
- 1/4 cup chopped green onions
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Optional Add-ins and Add-ons
- Black beans
- Corn
- Avocado
- Sour cream for topping
Directions
Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.
Source: A recipe I cut out years ago from Cooking Light magazine