Taco Salad with Creamy Salsa Verde Dressing

6 Jun

Taco salad my way. This is so versatile – you can add or subtract any ingredients you’d like. Any type of ground meat or chicken would work well or you can leave the meat out for a vegetarian option that’s still full of protein.

Time: 15 minutes      Serves: 4


  • Salad

  • 1 lb ground beef (I used sirloin)
  • 1 sleeve of your favorite taco seasoning mix or a homemade blend
  • 1/4 cup water
  • 2-3 Romaine hearts, trimmed & roughly chopped
  • 1 can corn, drained
  • 1 can black beans, rinsed & drained
  • 1 can black olives, drained & sliced
  • 3 scallions, trimmed & chopped
  • 2 Kumato tomatoes (or variety of your choice)
  • 2-3 small Persian (seedless) cucumbers, sliced (I left the skin on)
  • 1 ripe avocado, diced
  • jalapeno (either fresh or pickled, I used mild pickled), sliced
  • 1 cup shredded cheese (I used mozzarella, cheddar, Monteray jack blend)
  • tortilla chips (I used Tostitos roasted garlic with Black Bean)
  • Dressing

  • 1/2 cup sour cream
  • 2 tbsp mayo
  • 2 tbsp salsa verde (or more to your taste)
  • juice from 2 limes
  • 1 tsp sugar
  • sea salt & black pepper, freshly ground to taste

How to make it

  • Salad

  • Heat a skillet over medium. Add water. Add beef and seasoning (you can also season the beef beforehand) and cook, stirring, until browned all over. Remove from heat.
  • Assemble salad in layers or toss all ingredients together.
  • Dressing

  • Mix all ingredients and blend well. Drizzle over salad or toss in.

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