Loaded Taco Salad Recipe

Name: Loaded Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp. canola oil; 1 lb. ground chuck; 1 package Taco Seasoning; 2 scallions; 1 c. fresh or canned corn; 1 carrot; 1 c. coarsely chopped cilantro; 1 can black beans; 1/2 c. grated sharp Cheddar cheese; 1/2 c. grated Monterey Jack cheese; 1 ripe avocado; 1 head lettuce (or equivalent amount of mixed greens, such as arugula or baby romaine); 1/2 c. extra-virgin olive oil; 2 tbsp. lime juice; 1 tbsp. rice wine vinegar; 1 tbsp. red wine vinegar; 1/2 tsp. onion powder; 1/2 tsp. kosher salt; Some cracked black pepper

Servings: persons

3 tbsp. canola oil
1 lb. ground chuck
1 package Taco Seasoning
2 scallions
1 c. fresh or canned corn
1 carrot
1 c. coarsely chopped cilantro
1 can black beans
1/2 c. grated sharp Cheddar cheese
1/2 c. grated Monterey Jack cheese
1 ripe avocado
1 head lettuce (or equivalent amount of mixed greens, such as arugula or baby romaine)
1/2 c. extra-virgin olive oil
2 tbsp. lime juice
1 tbsp. rice wine vinegar
1 tbsp. red wine vinegar
1/2 tsp. onion powder
1/2 tsp. kosher salt
Some cracked black pepper

1
Heat a fry pan on medium-high heat until hot.
2
Pour the canola oil in and coat the bottom of the pan.
3
Add the meat, breaking it up and letting it brown.
4
When the meat starts to sizzle, add the packet of taco seasoning mix and 1 cup of water.
5
Cook according to package directions.
6
When done, drain the fat and set the meat aside to cool to room temperature.
7
To make the vinaigrette dressing: Place all the ingredients in a glass bowl and whisk, cover and set aside.
8
Can be made 3 days ahead and kept for a week in the refrigerator.
9
Chop the lettuce, arugula and baby romaine into small chunks and add to a large salad bowl.
10
Add the scallions, corn, carrot, cilantro, black beans and cheese.
11
Sprinkle 1/2 teaspoon of kosher salt and vinaigrette dressing, mixing well.
12
Add the avocado and toss gently.
13
Serve with your favorite salsa, extra lime wedges, a dollop of guacamole and some crushed tortilla chips!

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tbsp. canola oil, 1 lb. ground chuck, 1 package Taco Seasoning, 2 scallions, and more.

Yes, Loaded Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Loaded Taco Salad

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