Weeknight Taco Salad
Weeknight Taco Salad is a staple on American dining tables and restaurants due to its simplicity and combination of great flavors with a little healthy lettuce! This recipe focuses on the flavor of the meat and you’ll never believe the secret ingredient that makes it the Best Taco Salad ever!
Serve taco salad as a quick, one-dish-dinner on a busy weeknight! The prep time is minimal and clean-up is a cinch! If you have leftover seasoned ground beef, store it in the fridge and have easy leftovers in a minute!
There are many variations of the taco salad. Some are meatless, with only black beans, corn and avocado. Others include chicken or beef, and some include “fajita beef or chicken” with an array of peppers. This easy recipe uses crisp iceberg or romaine lettuce as the base with seasoned ground beef; add guacamole, sour cream, cheese and chipotle dressing!
Chipotle Salad Dressing
The chipotle dressing is a simple combination of a ranch-style dressing mixed with canned chipotle peppers packed in Adobo sauce.
Combine your favorite ranch dressing with one or two chipotle peppers and a little of the Adobo sauce. Taste for your individual spice preference! Make the dressing as spicy as you want by adjusting the amount of chipotle peppers!
Weeknight Taco Salad is quick, easy and quite flavorful due to a secret ingredient in the meat sauce!
- 1 lb. ground beef
- 1/2 cup chopped onion
- 1 tablespoon oil
- 1 tablespoon chili powder
- 1/2 cup red enchilada sauce
- 1 teaspoon ground cumin
In a heavy bottom skillet, add oil and onions; saute on medium heat until onions are semi-tender
Add beef; cook beef until there is no visible pink; drain beef and onions in colander and return to skillet
Add remaining ingredients to beef/onion mixture; cook until mixture has thickened a bit
Taste for seasonings; plate over lettuce and garnish with cheddar cheese, tomatoes, avocado, cilantro and/or tortilla chips
Happily Shared at Meal Plan Monday!