Taco Salad

Recipe updates coming soon.

Ingredients

• Ground beef
• Lettuce
• Tomato
• Black beans
• Corn
• Cheese
• Olives
• Salsa verde
• Guacamole
• Sour cream
• Cilantro
• Salt
• Pepper

Shell

• Tortilla
• Olive oil

Dressing

See recipe card for quantities.

Substitutions

Variations

Equipment

• Colander
• Oil and vinegar dispensers
• Knife
• Frying pan or cast iron skillet
• Cutting board

Storage

Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.

Top tips

Buy pre-washed and ready to eat lettuce to save time.

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Recipe FAQ

📖 Recipe

Taco Salad

Jami Powell

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Equipment

• colander
• oil and vinegar dispensers
• knife
• frying pan or cast iron skillet
• Cutting board

Ingredients

  

• Ground beef
• Lettuce
• Tomato
• Black beans
• Corn
• Cheese
• Olives
• Salsa verde
• Guacamole
• Sour cream
• Cilantro
• Salt
• Pepper

Food Safety

• Create a clean work area.
• Wash hands after touching raw meat or seafood.
• Rinse fresh produce thoroughly.
• Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
• Do not leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.