Ingredients
Scale
For the Salad:
- 6 cups chopped mixed greens (romaine, spinach, etc.)
- 1 cup cherry tomatoes, quartered or 1 large tomato, diced
- 1 bell pepper (any color, we like using yellow), sliced
- ¼ green onion, thinly sliced
- 1/2 cup canned black beans
- 1/2 cup canned corn
- 1 cup gluten-free corn tortilla chips, lightly crushed
- Optional: 1 avocado, diced
For the Taco Meat:
- 1 TB olive oil
- 1 small onion, finely chopped
- 1 pound ground beef (OR turkey OR chicken)
- 2 TB homemade taco seasoning, OR allergy friendly storebought
- Salt and black pepper, to taste
For the Salsa:
- 1 batch homemade salsa, OR allergy friendly store bought, of choice (we like San Juan Medium Salsa)
For the Dressing:
- 3 TB olive oil
- 1–2 TB lime juice
- 1 tsp garlic, minced
- Salt and pepper, to taste
- optional: 1 TB chopped fresh cilantro
Instructions
- Chop all veggies for the salad and set aside.
- Heat olive oil in a pan. Cook onion until soft. Add meat, taco seasoning, salt, and pepper. Cook until browned.
- In a large bowl, combine greens, tomatoes, bell pepper, green onion, black beans, corn, and tortilla chips (if making ahead of time, save chips till serving). Add avocado if using.
- In a small bowl, mix olive oil, lime juice, cilantro, garlic, salt, and pepper for the dressing.
- Top salad with taco meat and salsa when ready to eat. Drizzle with dressing and serve right away (to avoid soggy lettuce & chips).
- Prep Time: 5
- Cook Time: 15