Taco Salad
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.
Serves
4-6
Prep time
15 minutes
Cooking time
20 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
- Cook the Jasmine rice according to the packet directions. Once cooked, set aside to cool slightly.
- 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.
- In a small bowl, mix together the sauce ingredients. Stir until smooth and set aside.
- In a large bowl, layer the salad ingredients and add dollops of the sauce on top. Serve immediately and enjoy!
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
- Cook the Jasmine rice according to the packet directions. Once cooked, set aside to cool slightly.
- 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.
- In a small bowl, mix together the sauce ingredients. Stir until smooth and set aside.
- In a large bowl, layer the salad ingredients and add dollops of the sauce on top. Serve immediately and enjoy!
Helpful Tips
Storage
Substitutions
- Sprinkle fresh or pickled jalapeños on top for a bit of heat.
- Toss in fresh corn kernels
- Try swapping the sour cream with your favourite salsa or a chipotle dressing for a smoky kick.
- Substitute the black beans for kidney beans, chickpeas or cannellini beans
- Skip the rice for a lighter, lower-carb salad, or substitute with protein-rich quinoa for added texture and flavour.
Serving Suggestions
Watch How to Make It
Related Recipes
Lunch
30 minutes or less
Beef
Mexican