Taco Salad With Creamy Salsa Verde Dressing |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Taco salad my way. This is so versatile - you can add or subtract any ingredients you'd like. Any type of ground meat or chicken would work well or you can leave the meat out for a vegetarian option that's still full of protein. Ingredients:
salad |
1 lb ground beef (i used sirloin) |
1 batch best ever taco seasoning mix |
1/4 cup water |
2-3 romaine hearts, trimmed & roughly chopped |
1 can corn, drained |
1 can black beans, rinsed & drained |
1 can black olives, drained & sliced |
3 scallions, trimmed & chopped |
2 kumato tomatoes (or variety of your choice) |
2-3 small persian (seedless) cucumbers, sliced (i left the skin on) |
1 ripe avocado, diced |
jalapeno (either fresh or pickled, i used mild pickled), sliced |
1 cup shredded cheese (i used mozzarella, cheddar, monteray jack blend) |
tortilla chips (i used tostitos roasted garlic with black bean) |
dressing |
1/2 cup sour cream |
2 tbsp mayo |
2 tbsp salsa verde (or more to your taste) |
juice from 2 limes |
1 tsp sugar |
sea salt & black pepper, freshly ground to taste |
Directions:
1. Salad
2. Heat a skillet over medium. Add water. Add beef and seasoning (you can also season the beef beforehand) and cook, stirring, until browned all over. Remove from heat.
3. Assemble salad in layers or toss all ingredients together.
4. Dressing
5. Mix all ingredients and blend well. Drizzle over salad or toss in.
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