This taco salad recipe is a very interesting twist on a healthy salad. You won’t find anyone at the table moaning about having to eat so many fresh vegetables here. It’s wonderfully tasty. And, this is really easy and quick to make.
Just take your choice of tortillas (I prefer flour) and fry them in a shallow pan (use a small amount of healthy oil) just until they are crispy. Lay them on paper towels to absorb any excess oil. I like to use large flour tortillas and cut them in fours for easier handling while eating.
You can use ground turkey, or beef, chicken tenderloins or just beans… it’s a versatile taco salad recipe. Here we used left-over lean ground beef.
Add the following ingredients in layers:
- crispy tortilla (the whole tortilla or wedges)
- cooked meat (such as ground round)
- refried beans
- any kind of lettuce or spinach
- some fresh tomato slices or chunks
- avocado
- green chilies
- black olives
- grated cheddar cheese
- Optional: salsa and sour cream
… Plus whatever else that strikes your fancy… don’t be afraid to experiment! After the layers are on, it’s ready to serve.
Kids love to help make this, and it’s a million times better than anything you’ll ever get for them at Taco Bell.
Here’s how I start them… as you can see I space each quarter apart to avoid getting the crispy tortillas soggy…
When you have it all made up, add some fresh homemade salsa and perhaps a dollop of sour cream.
