Easy Healthier Taco Salad
This homemade healthy taco salad recipe is my own alternative to recipes that make use of taco seasoning from an envelope.

I prefer choosing my own spice mixture to avoid additives like MSG and gluten that those prepared spice packets may contain.

This is a easy and healthy dish for light dinners and potlucks. It really is the best recipe for easy homemade taco salad!

Easy Homemade Taco Salad

Beef mixture:

1 tablespoon cooking oil (to keep beef from sticking to pan)

1 pound lean ground beef, browned until crumbly and dry

Salt and pepper to taste
1/2 of a 14-oz. can diced tomatoes (take the unused portion out from can and refrigerate in a separate container)

1/2 teaspoon Mexican or regular oregano

½ cup of chipotle pepper sauce (see recipe below)

½ cup prepared tomatillo or other green salsa
Simmer the above ingredients for 20 minutes. Then add: 

1 can of corn, drained well

Dash of chili powder (optional)

Stir in all ingredients and allow to cool.

My recipe calls for Embasa chipotle in adobo sauce—use the brand of your choice. Follow directions below and use only a little bit! It’s very hot but it gives a hearty smoky flavor.
Amazon: Embasa chile peppers in Adobo Sauceir?t=lifisaban00 20&l=li2&o=1&a=B000VDYQZG

Chipotle pepper sauce:

Using a teaspoon, take out 1/2 to 1 tsp of the sauce from the can and mix with 1/2 cup tap water. If you get a bit of the chile, no problem; just mash it together with the water. Discard the big chunks, however.

Set aside to add to ground beef mixture.

Reserve the rest of the can in a small glass Mason jar and keep in refrigerator to use another time.

Salad mixture:

Place into a large bowl:
2 hearts of romaine lettuce, cut in 1-inch slices

1 small can sliced black olives, drained

2 green onions, sliced thinly

A handful of crushed natural tortilla chips (NOT Doritos!)

1 jalapeno, seeded and minced

1 handful fresh cilantro, rinsed, patted dry and chopped coarsely (discard stems)

Salt to taste

Lastly, sprinkle on top of the salad/beef mixture, and stir from bottom until mixed well:

1/2 cup pepitas (shelled pumpkin seeds from Mexican store)

1-2 tablespoon cotija cheese (dry salty cheese from Mexican store—looks like parmesan cheese)

Serve cold on a plate or on a corn tortilla. Top with sour cream or hot sauce if desired. 

Makes about 6-8 good-sized servings.

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