Monday, July 2, 2012

Michelle's Taco Salad

Taco Salad is one of those recipes that everyone you know makes differently.  I have had many Taco Salads over the years and kind of just combined all my favorite ingredients out of them and made my own recipe.  I make this salad alot in the summer when it is better to use the oven early in the morning.  That way when you are ready for dinner everything is nice and chilled and you can just throw it together.  Give it a try and let me know what you think.

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Here's what you need:

1 Lb. lean ground beef
1 package taco seasoning, reserving 1 Tbs. for dressing, I use Taco Bell Taco seasoning pack
1/3 cup water
1 - 15 oz. can black beans, drained and rinsed, pinto would also be fine
2 cups shredded cheddar cheese
2 - hearts of romaine, washed dried and chopped into bite sized pieces
2 green onions, sliced
1 - 2.25 oz. can of sliced olives
1 avocado, diced
tomatoes are totally optional - I don't like them so I don't eat them.  I do however eat plenty of fresh salsa
tortilla chips

1 cup light sour cream
1 Tbs. taco seasoning - reserved from package
1/2 cup salsa, any type

A few hours before you want to eat prepare the taco meat.
In a skillet brown the ground beef until done.  Add the drained and rinsed beans, the taco seasoning (don't forget to remove 1 Tbs. for the dressing), and the water.
Stir until everything is completely incorporated.  Cook about 5 minutes, then remove from heat.
Bring to room temperature then refrigerate for at least 2 hours to get cold.

Next make the dressing
In a liquid measuring cup (no sense cleaning two things) place 1 cup sour cream and the 1 Tbs. taco seasoning and stir to mix well.
Add the salsa and mix well then cover and refrigerate until serving; gives it time for the flavors to really develop.

To assemble:

Wash, dry and chop romaine into bite sized pieces.  Place in a large bowl and top with sliced green onions.
Next top with the meat mixture and cheese.
Then add the olives, diced avocados, and 1/2 the dressing.  I just sort of dot it around the salad in big dollops.
Mix the salad to incorporate the dressing and serve.  I always crush up a handful of tortilla chips and place right on top of my salad before eating, that way they stay nice and crunchy.  I serve the rest of the dressing on the side because I don't like to overdress salads.
Tada!  Yummy Taco Salad.  

Serves 4 - 6


Here's the handy printable - Michelle's Taco Salad

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  1. Yum! I love enjoying salads for dinner during the summer. This is definitely going to feature on my July meal plan!

  2. This looks amazing! The dressing is something I never heard off and I can't wait to try :)

  3. I wish I had some of this RIGHT now even though it's only 8:00 a.m.!

  4. This looks so delicious! I love eating salads in the summer because they are so light and tasty!
    New follower from the Blog Hop
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  5. What a perfect meal for these hot, hot days lately! Thanks for sharing! We made your BBQ chicken in the crockpot for the 4th and it was excellent, the kids were making sandwiches with it all day. Thanks very much!

  6. YAY!!! Trying this!! I just so happen to have most of the ingredients... left overs from Gabrielle's Taco birthday meal!!

    Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!!

  7. thanks for linking this in. much appreciated. Cheers


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