taco salad recipe

Take this Healthy Taco Salad to work or school in a super convenient mason jar!&nbsp; This easy mason jar salad recipe is a gluten-free and easy work lunch that you can prep-ahead for the week!

Healthy Taco Salad in a Mason Jar

Tbsp. Olive oil

red onion (finely diced)

lb. lean ground beef (93/7)

Taco Seasoning Mix:

½ Tbsp. cumin

½ tsp. paprika

chili powder

salt

pepper

cayenne pepper

Mason Jar Taco Salads:

salsa (medium)

ranch dressing*

corn

black beans

tomatoes (finely diced)

cheddar cheese* (shredded)

avocado

greens

corn tortilla chips (crushed)

Find your Whole Foods Market 365

In a large skillet over medium heat add olive oil and chopped red onion.  Saute for 3-4 minutes or until almost cooked through.

Push onions to the side and add lean ground beef.  Saute for 7-8 minutes or until cooked through.

While beef is cooking mix together cumin, paprika, chili powder, salt, pepper, and cayenne pepper in a small bowl.

Once ground beef is done cooking, turn off heat and add seasoning ingredients.  Mix to combine.  Using a potato masher or the back of your fork, crumble the ground beef to your desired consistency.

In a small bowl whisk together the salsa and ranch.

In four 24-oz. wide mouth mason jars add equal amounts of the salsa-ranch, ground beef mixture, corn, beans, tomatoes, and cheese.  Store in the refrigerator for up to 5 days.

The morning before serving, add ¼ of the avocado, 1 cup of greens, and crushed corn tortilla chips.*

Shake mason jar well before pouring contents into a large salad bowl to enjoy.

https://www.youtube.com/watch?v=Ca2qxC5DT4c

Take this Healthy Taco Salad recipe to work or school in a super convenient mason jar!  Prep-ahead and have this easy mason jar salad recipe ready to grab-and-go.  This taco salad recipe is made in partnership with Whole Foods Market 365.  All thoughts and opinions are my own.

RECIPE: https://www.evolvingtable.com/healthy-taco-salad-mason-jar/

This fresh, easy taco salad recipe makes a filling lunch or fun dinner. Prep components ahead of time and store them separately for quick assembly! Gluten-free and vegan.

Healthy Taco Salad

corn tortillas

Extra-virgin olive oil (for drizzling)

lettuce

red cabbage

red radishes (thinly sliced)

tomatoes

avocado (sliced)

(optional)

Cilantro Lime Dressing (the creamy avocado variation)

Sea salt

Lime wedges (for serving)

olive oil

mushrooms

walnuts

tamari

balsamic vinegar

Sea salt and black pepper

Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.

Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste.

Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, if using, and generous dollops of cilantro lime avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.

This Classic Taco Salad recipe is made with big leafy lettuce, seasoned taco meat, black beans, diced red pepper, crushed nacho chips and shredded cheese.

Classic Taco Salad

beef

onion, (chopped)

taco seasoning, (1.25 oz)

(9 oz.) packages romaine lettuce

red pepper, (chopped)

black beans,

cheddar cheese

grape tomatoes

oz Catalina or french dressing

nacho chips

In a large skillet, brown the ground beef with chopped onion over medium heat. Drain the grease.

Add taco seasoning and water per instructions on the packet. Bring the taco seasoning to a boil, then lower the heat to simmer for 5 minutes. Set aside and allow the taco meat to thoroughly cool.

Put romaine lettuce in a large bowl. Add chopped red pepper, black beans, crushed nacho chips, half of the shredded cheese, half of the grape tomatoes and all of the taco meat.

Pour Catalina dressing over the classic taco salad and toss to coat.

Top with the remaining shredded cheese and grape tomatoes. Chill until you're ready to serve. Enjoy!

Taco salad is a quick, and healthy salad recipe perfect for summer. This recipe is a family favorite and perfect for Taco Tuesday. Watch the video above to see how easy it is to make!

Taco Salad Recipe (Easy & Healthy!)

taco seasoning

salt and pepper (to taste)

head romaine lettuce lettuce (chopped)

grape tomatoes (chopped)

avocado (diced)

shredded cheese (optional)

salsa

red onion (diced)

cilantro

lime

Cook beef

In a pan over medium-high heat, add the ground beef and break it into small pieces with your spatula. Cook for about 8 minutes or until it starts to brown. Then drain the fat from the beef.

Add seasoning

Add in the taco seasoning, give everything a stir and cook for another minute or two.

Assemble salad

In a large salad bowl, layer the chopped lettuce with browned beef, black beans, tomatoes, avocado, red onion, and cheese.

Add toppings

Dollop some salsa, sour cream, a squeeze of lime juice and cilantro leaves on top.

Taco salad is an easy, healthy salad recipe perfect for summer! It's loaded with crisp vegetables, seasoned ground beef, and taco classics such as homemade salsa, cilantro and avocado. Enjoy classic Mexican flavors in a lighter, veggie-heavy meal.

So what goes into a taco salad? Today I'm using romaine lettuce, black beans, tomatoes, ground beef (with my homemade taco seasoning), red onion, cheddar cheese, and avocado. It's then topped with homemade salsa (the best!), sour cream, lime juice and cilantro. 

But it's completely customizable to your dietary preferences! While this taco salad recipe is naturally gluten-free, I have tips for making it paleo, keto, low-carb, dairy-free and vegan on the recipe blog post below. It's a healthier spin on tacos, so have fun with it! 

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#tacosalad #taco #saladrecipes

TACO SALAD RECIPE | easy, healthy and customizable to all diets

Here's the tastiest taco salad recipe: a fast and easy dinner everyone loves -- and totally customizable for any diet! Don't miss this hack for a quick salad dressing. 

The Ultimate Taco Salad

recipe Vegan Walnut Taco Meat beef

romaine lettuce hearts (enough for 8 cups chopped)

corn,

onion

tortilla chips (about

Easy black beans

red salsa (mild

Greek yogurt (or vegan yogurt*)

sour cream (or mayonnaise

hot sauce

Make the Walnut Taco Meat. Or if using ground beef, add it to a skillet with 1 tablespoon cumin and 1 teaspoon each smoked paprika (or chili powder), onion powder, and garlic powder. Cook for about 8 minutes until browned, then drain the fat. 

Chop the romaine, drain the corn, half the tomatoes and dice the avocado. Thinly slice the onion. Prep any additional toppings. 

Make the taco salad dressing by stirring together all ingredients. 

To serve, place romaine in a bowl or on a plate. Top with veggies, taco meat, crushed tortilla chips, and drizzle with taco salad dressing. 

This salad is a full-on festival of color and texture and flavor — a joy to look at and a joy to eat.

Chicken Taco Salad

radishes (thinly sliced)

cucumber

½ red onion

½ cup thinly sliced red or yellow pepper

lime juice (divided)

cumin

chicken cutlets

garlic (finely minced)

romaine hearts

cider or rice wine vinegar

cilantro leaves (optional)

Tortilla chips

make the black bean mixture

In a medium bowl combine the black beans, radishes, cucumbers, red onion, peppers, 1 tablespoon of the lime juice and 1 tablespoon of the oil. Season with salt and pepper.

make the chicken rub

Mix together the cumin, chili powder, and salt and pepper. Sprinkle it over the chicken.

cook the chicken

Heat 1 tablespoon of the oil in a large skillet over medium high heat.   Add the garlic, swish it around, then add the chicken without crowding (in batches if necessary), and sauté until cooked through, about 4 minutes on each side. Remove the cutlets to a cutting board and cut them into bite-sized pieces. Sprinkle them with the remaining tablespoon lime juice.

toss the lettuce with dressing

Meanwhile toss the lettuce with the vinegar and remaining 2 tablespoons oil, and season generously with salt and pepper.

plate up the salads

Pile the lettuce into 4 individual shallow bowls. Divide the chicken evenly between the bowls, piling it onto the lettuce. Spoon the vegetable mixture in equal amounts over the chicken, then top with avocado and cilantro, if desired, and serve with tortilla chips or fritos on the side or crumbled on top

Craving Mexican food for dinner? Make this Low Carb Taco Salad Bowl and enjoy Taco Tuesday while sticking to your low carb Keto lifestyle.

Low Carb Taco Salad Bowl

Carb Balance Tortillas

Salt

Lb Ground Beef

Tablespoons Taco Seasoning

Cup Water

Head Iceberg Lettuce - chopped

Avocado - pitted, chopped

Cup Shredded Cheddar Cheese

Cilantro

Dressing:

Cup Sour Cream

Tablespoons Salsa

Tablespoon Taco Seasoning

Tablespoon Dried Ranch Seasoning

Easy potluck meal, or feed your large family with a deliciously filling and flavorful taco salad with a bunch of doritos for some extra crunch!

Dorito Taco Salad

romaine,

cooked taco meat, cooled slightly

tomato,

avocado,

black olives

Mexican-blend cheese

Doritos

cilantro (optional)

onion (optional)

sour cream

chunky salsa

cilantro lime ranch dressing (optional)

Combine all the salad ingredients together in a...

Combine all the salad ingredients together in a large bowl, except for the Doritos.

Mix together the dressing ingredients, pour over the...

Mix together the dressing ingredients, pour over the salad, and toss to combine.

Top with Doritos immediately before serving.

This easy Taco Salad recipe is perfect for those times when you crave tacos, but want a lighter and healthier option.

Easy Taco Salad

Romaine lettuce

cheddar cheese, shredded

cherry tomatoes tomatoes

½ red onion, chopped

avocados, chopped

sliced

tortilla chips,

sour cream,

cilantro,

Tbsp cooking oil

Homemade Taco Seasoning

tomato sauce

water

Cook Taco Meat: Mix all taco seasoning ingredients...

Cook Taco Meat: Mix all taco seasoning ingredients in a bowl. Heat up a skillet over medium high heat, and add in a tablespoon of oil. Add in the ground beef and break it up with a wooden spoon or spatula. Let it cook undisturbed for 3-4 minutes, then give it a stir. Continue cooking, stirring occasionally, until the beef is fully browned. Drain any excess fat. Stir in taco seasoning, tomato sauce and a little water. Mix everything well and simmer for a couple of minutes.

Prep the Salad and Toppings: Chop the romaine...

Prep the Salad and Toppings: Chop the romaine into bite sized pieces. Dice the red onion and avocado, cut the cherry tomatoes into halves.

Assemble the salad: Place lettuce in a large...

Assemble the salad: Place lettuce in a large bowl (or individual bowls). Top with taco meat, tomatoes, cheese, avocado, red onion, black beans, and corn. Add in tortilla chips and garnish with cilantro and jalapeño slices. Add a dollop of sour cream. (see note)

Taco Salad Recipe loaded with seasoned beef and beans, Cheddar, tomatoes, crunchy tortilla strips, and a flavor-packed chili-lime dressing.

Top 10 taco salad recipe recipes from across the web

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Healthy Taco Salad

Classic Taco Salad

Taco Salad Recipe (Easy & Healthy!)

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Easy Taco Salad

Taco Salad Recipe

Top 10 taco salad recipe recipes from across the web

The most viewed taco salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Taco Salad in a Mason Jar

Healthy Taco Salad

Classic Taco Salad

Taco Salad Recipe (Easy & Healthy!)

The Ultimate Taco Salad

Chicken Taco Salad

Low Carb Taco Salad Bowl

Dorito Taco Salad

Easy Taco Salad

Taco Salad Recipe

The most viewed taco salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine