Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sour cream; 1 tablespoon chili powder; 1 ½ teaspoons ground cumin; ½ teaspoon paprika; ¼ teaspoon garlic powder; ¼ teaspoon dried oregano; salt; black pepper; ¾ cup purchased salsa; 2 tablespoons vegetable oil; 1 lb flank steaks or 1 lb skirt steak, seasoned with salt and pepper; 1 tablespoon olive oil; 1 (15 ounce) can black beans, drained and rinsed; 2 avocados, pitted, peeled, and sliced; 1 cup sliced black olives; 2 cups shredded romaine lettuce; 1 cup crushed corn chips

Servings: persons

1 cup sour cream
1 tablespoon chili powder
1 ½ teaspoons ground cumin
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon dried oregano
salt
black pepper
¾ cup purchased salsa
2 tablespoons vegetable oil
1 lb flank steaks or 1 lb skirt steak, seasoned with salt and pepper
1 tablespoon olive oil
1 (15 ounce) can black beans, drained and rinsed
2 avocados, pitted, peeled, and sliced
1 cup sliced black olives
2 cups shredded romaine lettuce
1 cup crushed corn chips

1
Combine the sour cream, chili powder, cumin, paprika, garlic powder, and oregano in a bowl; season with salt and pepper; set aside.
2
Puree salsa in a food processor while slowly drizzling in 2 tablespoons vegetable oil.
3
Blend vinaigrette until ingredients are thoroughly combined.
4
Sear steak in 1 tablespoon olive oil in a large saute pan over high heat.
5
Cook steak 5 minutes per side for rare or to desired doneness.
6
Let meat rest, then thinly slice against the grain on a bias.
7
Layer salad ingredients in 4 salad bowls starting with beans, then steak, avocado, sour cream mixture, olives, and lettuce.
8
Top each salad with salsa vinaigrette and corn chips.

348

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 17 ingredients. The key ingredients include: 1 cup sour cream, 1 tablespoon chili powder, 1 ½ teaspoons ground cumin, ½ teaspoon paprika, 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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