Name: Taco Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 5 heaped cups of ice berg lettuce, sliced; 2 tomatoes, diced; 1 cup Colby cheese, shredded; 1/2 can (210 g) black beans, drained; 10 tortilla chips, crushed; 3 cups Jasmine rice; 500g lean beef mince; 2 tsp garlic powder; 2 tsp paprika; 2 tsp cumin powder; 1 tsp salt; 1 tsp black pepper; 1 tbsp oil; 1 cup sour cream; 2 tsp garlic powder; 2 tsp paprika; 2 tsp cumin powder; 2 tsp oregano; 1 lime, juiced

Taco Salad

Cooks in 20 minutes

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If you find yourself craving tacos but want something a little lighter, this Taco Salad will hit the spot. It’s got all the best elements of a taco—seasoned beef, melted cheese, and crunchy tortilla chips—only served over a fresh, veggie-packed salad.

This Taco Salad delivers all the flavours of taco night, but with a fresh, lighter twist that’s sure to become a new favourite!

Why you’ll love this recipe

Quick and Easy: With just a few simple ingredients, this recipe comes together fast, making it ideal for busy weeknights or meal prep.
Packed with Fresh Ingredients: Between the crisp lettuce, juicy tomatoes, creamy avocado, and tangy sour cream sauce, every bite is full of fresh flavours and textures. Plus, it looks as good as it tastes, making it a crowd-pleaser for family dinners or casual gatherings.

Variations

Add Some Spice: Sprinkle fresh or pickled jalapeños on top for a bit of heat.
Add a Touch of Sweetness: Toss in fresh corn kernels for a burst of sweetness and crunch.
Switch Up the Sauce: Try swapping the sour cream with your favourite salsa or a chipotle dressing for a smoky kick.
Boost with Beans: Substitute the black beans for kidney beans, chickpeas or cannellini beans for extra protein and heartiness.
Lower Carb Option: Skip the rice for a lighter, lower-carb salad, or substitute with protein-rich quinoa for added texture and flavour.

Assembling Your Taco Salad

Start by layering a scoop of warm rice at the base of your bowl, followed by a generous handful of crisp iceberg lettuce.Then, spoon the seasoned beef over the top and sprinkle with shredded cheese, allowing it to melt slightly. Layer on diced tomatoes, black beans, and creamy avocado chunks for vibrant flavour and colour.

Finally, add a few dollops of the sour cream sauce and a sprinkle of crunchy tortilla chips for that perfect taco finish.

Tip: If you’re making this salad ahead of time, keep the lettuce separate until you’re ready to serve to avoid sogginess.

Taco Salad

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Salad:
5 heaped cups of ice berg lettuce, sliced
2 tomatoes, diced
1 cup Colby cheese, shredded
1/2 can (210 g) black beans, drained
10 tortilla chips, crushed
3 cups Jasmine rice
Beef:
500g lean beef mince
2 tsp garlic powder
2 tsp paprika
2 tsp cumin powder
1 tsp salt
1 tsp black pepper
1 tbsp oil
Sauce:
1 cup sour cream
2 tsp garlic powder
2 tsp paprika
2 tsp cumin powder
2 tsp oregano
1 lime, juiced

Directions

Prepare the Rice:
Cook the Jasmine rice according to the packet directions. Once cooked, set aside to cool slightly.
Cook the Beef:
In a large pan, heat the oil over medium heat. Add the beef mince and cook until browned, breaking it apart as it cooks. Once browned, add the spices and stir to coat the beef evenly. Cook for another 2-3 minutes, allowing the spices to infuse the beef. Set aside.
Make the Sauce:
In a small bowl, mix together the sauce ingredients. Stir until smooth and set aside.
Assemble the Salad:
In a large bowl, layer the salad ingredients and add dollops of the sauce on top. Serve immediately and enjoy!