This Beef Taco Salad makes a satisfying meal in winter or summer. Low carb, high flavor, filling – it’s a win for me! Think nacho fixin’s on lettuce and get creative!
You don’t have to wait for Cinco de Mayo to make this, although it would be an excellent choice for Mexican fare in early spring!
The taco salads in Mexican restaurants taste awesome but those deep fried taco bowls are kind of sinful! This give you all the flavor and none of the guilt! Okay – I did garnish the top with little strips of fried tortilla but you can leave that part out and you won’t miss a thing.
For the corn in this I use canned or frozen. If I am using frozen I just let it defrost while I am making the rest of the salad -I don’t actually cook it.
You can put whatever toppings appeal to you – think nachos.. you can use green onions instead of red, green peppers instead of red. I like to add jalapeno peppers on the side when I serve it too! In the winter you might also like side of refried beans. You can see my refried bean recipe here!
The meat makes the lettuce somewhat moist so I don’t add an actual dressing. I mix equal parts salsa and sour cream and put a dollop on the side that I can scoop up a taste of periodically. Again..you can use whatever salsa you like- mild, medium, hot or get creative with all the different salsas out there!
One of the reasons I find this so satisfying is the beef mixture that tops the lettuce is warm. You don’t want it piping hot or it will wilt the lettuce and cold is not very appetizing.. but warm… works for winter and summer. Yum….