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Taco Salad (Spicy!) with Creamy Salsa Dressing


Course Main Course, Salad
Cuisine Mexican
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3 salads

Ingredients

Taco Meat:

  • 1 pound ground beef lean
  • 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

Salads:

  • 1 roma tomato chopped
  • 2 ears of corn
  • 1 tablespoon olive oil
  • 1/2 15-ounce can black beans rinsed and drained
  • 1 large avocado cubed
  • 1 and 1/2 heads romaine lettuce chopped
  • 3 ounces Mexican cheese shredded
  • jalapeños optional
  • cilantro optional

Creamy Salsa Dressing:

  • 1/4 cup Greek yogurt
  • 1/4 cup lite mayonnaise
  • 1/2 cup salsa store-bought
  • 1/4 lime juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  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.