Taco Salad (Spicy!) with Creamy Salsa Dressing


One thing Lee and I agree on: Almost all foods, really. But this salad is one of our favorites, and has become our go-to for lunch prep during the week. Either with grilled chicken or ground taco meat (my favorite), its a hearty, healthy, low-carb meal that keeps me full all day. It’s also a wonderful dinner, as we had this last night and the whole house spelled like tacos and my life was suddenly amazing.

One thing we cannot agree on: Cilantro (hence why it sits on the side in this picture). I will not allow that green stuff to touch my food. Ever. Lee can eat all of it, for all I care 🙂 .

These salads are loaded with spicy, flavorful taco meat, avocado, blistered corn, black beans, fresh tomatoes, shredded cheese and drizzled with the creamiest salsa dressing. So make them for dinner or stock up and make them for lunch during the week!


Serves: 2-3 large salads


Taco Meat:
1 pound lean ground beef
8 ounces tomato sauce
1 tablespoon olive oil
1/4 white onion, chopped
2 cloves garlic, chopped
1 teaspoon chili powder (omit or use less for milder spice level)
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

1 Roma tomato, chopped
2 ears of corn
1 tablespoons olive oil
1/2 can black beans, rinsed and drained
1 large avocado, cubed
1 1/2 heads romaine lettuce, chopped
3 ounces shredded Mexican cheese
Optional: jalapeños and cilantro, for topping

Creamy Salsa Dressing:
1/4 cup Greek yogurt
1/4 cup lite mayonnaise
1/2 cup store-bought salsa
1/4 lime, juiced
1/2 teaspoon salt
1/4 teaspoon pepper


  1. Make dressing: Blend ingredients together in food processor or blender until smooth. Set aside.
  2. Make corn: Slice corn off the cob. Heat 1 tablespoon olive oil in sauté pan over high heat. Add corn and sauté for about 8 minutes until blistered, stirring regularly. Set aside.
  3. Make taco meat: Heat olive oil in sauté pan over medium-high heat. Add onion and sauté for 5 minutes, until soft. Add beef, garlic, salt and pepper. Cook for about 8-10 minutes, breaking meat up, until the meat is cooked through and no longer pink. Drain excess grease or liquid if needed. Add chili powder, cumin, paprika and tomato sauce to pan. Mix and simmer for 10 more minutes, until the liquid has reduced.
  4. Assemble salads and top with dressing, cilantro and thinly sliced jalapeños.

2 thoughts on “Taco Salad (Spicy!) with Creamy Salsa Dressing

  1. Pingback: Top 10 Recipes in 2017 | honey + spice

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