Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lime juice; 3 garlic cloves, minced; 1 ½ teaspoons ground cumin; ¼ cup olive oil, plus; 1 teaspoon olive oil; table salt; ground black pepper; 1 lb 90% lean ground beef; 1 tablespoon chili powder; 1 tablespoon tomato paste; ½ cup water; 2 romaine lettuce hearts, shredded; 2 tomatoes, cored, seeded, and chopped; 4 cups corn tortilla chips, broken into 1-inch pieces; ¼ cup roughly chopped fresh cilantro

Servings: persons

2 tablespoons lime juice
3 garlic cloves, minced
1 ½ teaspoons ground cumin
¼ cup olive oil, plus
1 teaspoon olive oil
table salt
ground black pepper
1 lb 90% lean ground beef
1 tablespoon chili powder
1 tablespoon tomato paste
½ cup water
2 romaine lettuce hearts, shredded
2 tomatoes, cored, seeded, and chopped
4 cups corn tortilla chips, broken into 1-inch pieces
¼ cup roughly chopped fresh cilantro

1
Combine lime juice, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 1/4 cup olive oil, and salt and pepper to taste in small bowl.
2
Heat remaining teaspoon oil in large skillet over medium heat until shimmering.
3
Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes.
4
Add remaining garlic, remaining teaspoon cumin, and chili powder and cook until fragrant, about 30 seconds.
5
Stir in tomato paste and water and simmer until thickened, about 3 minutes.
6
Remove from heat, season with salt and pepper, and cover to keep warm.
7
Toss lettuce, tomatoes, and chips with lime juice dressing in large bowl.
8
Divide salad among individual plates and top each portion with some meat mixture.
9
Sprinkle with cilantro and any additional toppings (see suggestions above).
10
Serve.

780

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 15 ingredients. The key ingredients include: 2 tablespoons lime juice, 3 garlic cloves, minced, 1 ½ teaspoons ground cumin, ¼ cup olive oil, plus, and more.

Yes, 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.

Taco Salad

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