There are several ways to make a taco salad, but here is how we do it:
I start by browning a pound of grass-fed beef. Usually I add in half of a diced onion. Once the meat is fully cooked, I stir in
- 2 tsp. salt
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
While the meat is cooking, I wash and dry my lettuce, then chop vegetables and avocados.
To build our salads, we start with non-GMO corn chips. We layer on lettuce, then beef and bean mixture. This photo is my husband's salad with tomotoes, avocados and cheese. These are what I consider the Taco Salad Essentials. We often add on diced colored peppers, sliced olives and green onions. For something new, try jicama as well!
I am the only one in our clan who adds salsa, and none of us add extra dressing. But, here is a tip from my mom for those of you who like a creamy dressing on your taco salad. This one is low fat and healthy too! My mom mixes plain yogurt with her salsa and uses this as a tangy, creamy dressing. She actually uses it on all her salads, but it would go especially well with taco salad. (Thanks, mom!)