To store: Store leftovers in the fridge for 2-3 days.But if you don’t need that many, don’t worry. It’s also super easy to adjust it to fewer servings if you need to, or store it for later if you plan ahead. This taco salad recipe also makes a generous amount – six large servings to feed even a larger family. Toss and enjoy! Serve in bowls or plate individually.When the taco salad meat is done, add it to the bowl. Place the lettuce, tomatoes, cheese, avocado, onions, salsa, and sour cream into a large bowl. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit. Stir seasoning into the ground beef until combined. The only cooking involved is browning the ground beef on the stove. Possibly the best part of this taco salad recipe is that the whole thing is on the table in merely twenty minutes.
#Salsa verde doritos full
For full instructions, see the recipe card below.
#Salsa verde doritos how to
This section shows how to make taco salad with step-by-step photos and details about the technique. But, for those that do want a little crunch, you can try adding tortilla chips (I make these low carb tortilla chips!).
You really don’t need any store bought dressings or chips in there. Ultimately, what goes in a taco salad is very much up to you, but no matter what combo you choose, the key to making taco salad healthy is using natural ingredients. That’s one of the great things about easy salad recipes – you don’t have to be that precise!
#Salsa verde doritos free
Feel free to throw in any other veggies you have on hand, or omit anything you don’t like. You can easily customize this healthy taco salad recipe to your liking. If you need a dairy free option, swap this with coconut cream and a bit of salt. Why spend time creating a complicated taco salad dressing, when these work just as well? When you mix it all up, it tastes like there’s dressing in there.
You can totally make your own, too - try simple fresh tomato salsa or avocado salsa verde. Use mild salsa if you want it mellow, spicy if you want a kick, or go outside the box with more unique flavors like green chile or peach. Salsa – I like this pre-made one - medium heat and clean ingredients! Choosing different kinds is an easy way to get creative without adding complexity.Diced red or white onions also work great. Onions – I used green onions, but any kind you like will work.Avocado – Avocado is a must for a healthy taco salad! You can also swap this with guacamole if you like.Shredded cheese – I usually use cheddar cheese, but you can also try a Mexican cheese blend, or pepper jack if you like a kick.You can also use cherry tomatoes, or chop up larger tomatoes, such as roma. Grape tomatoes – Served halved in the salad.Romaine lettuce – Romaine is my go to for ground beef salads, but you can use any kind of greens you like.I like this store bought taco seasoning, but it does not contain salt, so you’ll need to add 1 teaspoon of salt if your seasoning is unsalted. Check labels to avoid fillers and sugar if possible. Taco seasoning – I like to make homemade taco seasoning, but store bought saves time and is convenient.Avocado oil – Just a bit for browning the beef.If you don’t like beef, you can also replace this with ground turkey, or even shredded chicken. Ground beef – I prefer 85/15 for a ground beef taco salad, but you can use any kind you like.For measurements, see the recipe card below. This section explains how to choose the best ingredients for taco salad recipes, what each one does, and substitution options. After browning the meat and chopping the veggies, all you have to do is mix everything together! Easy Taco Salad Ingredients What makes this the best taco salad recipe is simple ingredients and minimal prep.