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Taco Salad Two Ways

Cheese
08/12/2024
Cheese
Total time: 30 min
Servings: 4
Taco Salad Two Ways
Cheese Yogurt

Here’s one way to please a crowd—meat lovers and vegetarians alike! Easily make taco salad two ways (one with ground beef and one without), leaning on the fresh and savory flavors of cilantro, chili and more. The best part? With walnuts, black beans and a Greek yogurt dressing, this taco salad packs a nutrient punch.

14 people made this

Ingredients:

For Seasoning Blend

  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Chipotle Powder
  • 1 Teaspoon Cumin
  • 1 Teaspoon Coriander
See preparation

For Vegetarian Taco Crumble

  • 2 1/2 Cups Walnut
  • 1 Can Black Beans , 15 ounces, drained and rinsed
  • 3 Tablespoons Olive Oil , divided
  • 1 Tablespoon White Vinegar
See preparation

—OR— Ground Beef Taco Crumble

  • 1 Pound Lean Ground Beef
  • 1 Tablespoon White Vinegar
  • 1/4 Cup Water
See preparation

For Creamy Southwest Dressing

  • 1/2 Cup Low-Fat Plain Greek Yogurt , (or fat level of choice)
  • 1 Lime , juiced
  • 1 Tablespoon Mayonnaise
  • 1 Teaspoon Honey
  • 1/2 Teaspoon Chili Powder
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Cup Cilantro , fresh leaves, loosely packed
See preparation

For Taco Salad

  • 4 Cups Romaine Lettuce , chopped
  • 1 Cup Cherry Tomato , quartered
  • 1/4 Cup Red Onion , thinly sliced
  • 1 Cup Mexican Blend Cheese , shreds
  • 1 Cup Tortilla Chips
  • 1 Avocado , diced
See preparation

Directions:

For Seasoning Blend

  1. Combine all ingredients in a small bowl and whisk until completely blended

For Vegetarian Taco Crumble

  1. Place walnuts and beans in a food processor; pulse until coarsely chopped.
  2. Add seasoning blend, 2 tablespoons oil and 1 tablespoon white vinegar to food processor and pulse until mixture is finely chopped and resembles ground meat, stopping to stir and redistribute the mixture several times in the food processor bowl to ensure even mixing.
  3. Heat remaining tablespoon of oil in a large skillet over medium heat.
  4. Add crumbles to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently.

For Ground Beef Taco Crumble

  1. Heat a large skillet over medium heat and cook ground beef.
  2. Use a potato masher or a wooden spoon to break up the meat as is cooks, until the meat is evenly browned and cooked through.
  3. Drain off any fat and return beef to the skillet. Add seasoning blend, vinegar and water and stir until evenly mixed.
  4. Reduce heat to low and simmer until most of the water is absorbed.

For Creamy Southwest Dressing

  1. Combine all ingredients in a medium bowl and whisk until smooth.
  2. Set aside.

For Taco Salad

  1. Divide lettuce evenly between four serving bowls.
  2. Top each bowl with a portion of the prepared taco crumbles of your choice.
  3. Add Mexican-blend cheese and additional toppings as desired.
  4. Drizzle with Creamy Southwest Dressing just before serving.

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