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

Cook Time 20 minutes

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Helpful Tips

Substitutions

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.

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Serving Suggestions

Top with fresh jalapenos for a bit of heat

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Ingredients Directions

Serving Scaler

Serves 4-6 1x 2x 3x

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!