This layered taco salad is a fresh take on a classic! Simple prep and then layer all of your favourite taco toppings with a protein of choice for the most delicious meal prepped lunch or dinner.
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For the dressing:
1 cup chopped fresh cilantro (leaves and stems)
1 small garlic clove
2 tbsp fresh lime juice
1 tsp maple syrup or honey
1/2 tsp kosher salt
¼ cup extra-virgin olive oil
¼ cup plain Greek yogurt
For the salad:
450 grams extra-lean ground beef (or ground chicken or ground turkey or plant-based taco crumbles)
Tortilla chips or tortilla dippers *Que Pasa Chile-Lime Dippers*
Fresh cilantro leaves
Sliced jalapeno
Servings4 large Servings
Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
Instructions
Cook the ground beef until cooked through and season with one package of taco seasoning of choice per the package instructions. Set aside to cool. (Note: You can also substitute the beef for ground chicken, ground turkey or plant-based taco crumbles).
Let the beef cool fully before assembling the salad.
While the beef cools, make the dressing by adding everything to a blender, food processor or use a handheld blender and blend on high until fully combined.
Once the beef is cooled and the dressing is made, assemble the salad: To a large rectangular baking dish or large circular glass dish, add all of the dressing and spread out on the bottom of the dish. Then layer as follows: diced onion, thawed corn, halved tomatoes, black beans, shredded cheddar cheese, shredded monterey jack cheese, cooled & cooked ground taco beef and chopped lettuce.
If serving right away, crush the tortilla chips or dippers over top of the whole salad, toss with the dressing at the bottom of the dish and serve with fresh avocado slices or guacamole and garnish with fresh cilantro leaves.
If making this salad ahead of time, after topping with the lettuce wrap the dish with foil or use a lid (if the dish has one) and store in the fridge for up to 1 day. When ready to serve, crush the tortilla chips or dippers over top of the whole salad, toss with the dressing at the bottom of the dish and serve with fresh avocado slices or guacamole and garnish with fresh cilantro leaves.
Notes
You can substitute the ground beef with ground chicken, ground turkey or tex-mex seasoned plant-based crumbles of choice.
Use just one type of shredded cheese if desired.
You can make this recipe more quickly by using a store-bought dressing (a cilantro-lime dressing is a great choice)
Substitute the black beans for pinto beans.
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