Favorite Taco Salad

Taco Salad 1


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Favorite Taco Salad

There are many variations of the taco salad.  Often served as a fried flour tortilla shell stuffed with shredded lettuce and topped with diced tomatoes, shredded cheddar cheese, sour cream, guacamole and taco sauce.  The salad is topped with taco meat which is often times ground beef or seasoned shredded chicken.  The salad also may have a base of refried beans on the shell before the lettuce is added.  Here is my recipe for taco salad.



¼ Cup Fresh Lime Juice

½ Cup Chopped Fresh Cilantro

1 Teaspoon Sugar

1 Tablespoon Chili Powder

¼ Teaspoon Ground Cumin

½ Teaspoon Salt

¼ Teaspoon Freshly Ground Black Pepper

½ Cup Olive Oil


1 Chopped Medium Onion

4 Finely Chopped Garlic Cloves

2 Fresh & Finely Chopped Serrano Chiles

1 Tablespoon Chili Powder

2 Teaspoons Ground Cumin

2 Tablespoons Olive Oil

1 ½ Pounds Ground Sirloin

8 Ounces Tomato Sauce

½ Teaspoon Salt

¼ Teaspoon Freshly Ground Black Pepper


1 Large Avocado

1 Thinly Sliced Head Iceberg Lettuce

1 Chopped Large Tomato

1 ½ Cups Grated Extra-Sharp Cheddar Cheese

6 Ounces Sliced & Pitted Black Olives

15 to 19 Ounces of Black Beans (Drained & Rinsed)

To make the dressing: whisk together the lime juice, cilantro, sugar, chili powder, cumin, salt and pepper.  Next add the oil in a stream while whisking.  Whisk until emulsified. 

To cook the beef: in a large heavy skillet cook the onion, garlic, chilies, chili powder and cumin the oil over medium heat.  Stir occasionally and cook for 6 minutes until the onion is softened. Next add the beef and cook for 5 minutes.  Stir occasionally and break up any lumps.  Cook until meat is no longer pink and then spoon off any excess fat from the skillet.  Add the tomato sauce, salt and pepper to the beef and cook for 3 minutes.  Remove from heat. 

Assemble the salad: peel and pit the avocado and then cut into ½ inch pieces.  Spread the lettuce over bottom of a shallow 4 quart dish.  Spoon beef mixture evenly over the lettuce and continue making layers with tomatoes, cheese, beans, avocado and olives.  Drizzle the dressing over the salad and serve.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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