• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mexican Please

  • Home
  • Recipes
    • Most Popular
    • Most Recent
    • Salsas
    • Appetizers/Sides
    • Beans
    • Breakfast
    • Dessert
    • Drinks
    • Enchiladas
    • Main Dish
    • Mexican Cooking 101
    • Tacos
    • Soup
    • Tortillas
    • Vegetarian
  • Articles
  • Cooking Course
  • About Me
  • Contact
menu icon
go to homepage
  • Recipes
  • Tips
  • Course
  • Contact
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Tips
    • Course
    • Contact
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • Γ—

    Home Β» Most Recent

    Easy Taco Salad

    August 28, 2020 By Patrick 17 Comments

    340 shares
    • Share
    • Tweet

    This Easy Taco Salad has been such a welcome change of pace in my kitchen over the past couple weeks.  Maybe it will fire up your kitchen too?!

    It's quite versatile so feel free to get creative with the toppings, but the Avocado Dressing is non-negotiable!  The creamy, delicious green sauce brings it all together and has put this meal on regular rotation for me. 

    This Taco Salad is my favorite meal over the past month -- super flexible and it has loads of flavor! The avocado dressing is the key so don't skip that part! mexicanplease.com

    How To Make Taco Salad

    I also added some Spicy Ground Beef to this batch, but you can consider that optional. 

    There was a time when I didn't like the sound of ground beef in a salad, but not anymore!  When the beef is warm and fiery it acts as a perfect complement to the cool, crunchy fixings, so I'm a total believer these days. 

    But again, don't sweat it if you are vegetarian as you can easily omit the beef and still get a good result -- as long as you make the green sauce πŸ™‚

    Adding ingredients to blender for Avocado Dressing

    Here's a look at the ingredients for the Avocado Dressing:

    2 avocados
    10-12 sprigs cilantro (approx. 1/2 cup chopped)
    1/2 garlic clove
    1/2 teaspoon salt
    1/4 cup plain Greek yogurt
    1/4 cup olive oil
    juice of 2 limes
    1/2 cup water 

    Add everything to a blender or food processor and give it a whirl.  If it doesn't combine readily then add another splash of water.

    Avocado Dressing after blending

    Hello green sauce!

    Be sure to take a final taste for seasoning.  I added another squeeze of lime and another couple sprigs of cilantro to this batch and it was delish.  

    For the crispy tortilla strips you've got four good options:

    • Fried corn tortillas
    • Baked corn tortillas
    • Tortilla chips
    • Crumbled taco shells or tostadas

    Lately I'm in the habit of baking the corn tortillas so I used that method, but feel free to improvise.

    If you'd like to bake them, start by giving each tortilla a thin layer of oil on both sides.  I usually just drizzle on some oil and spread it around with my fingers. 

    Adding oil to corn tortillas

    Bake at 350F for 4 minutes per side.  I usually flip them after the first 4 minutes. 

    Here's how this batch looked after about 8-9 minutes total:

    Corn tortillas after baking for 8-9 minutes

    These were crispy all the way through, but keep in mind you'll have the best success with this method when using thin tortillas as the thicker ones won't crisp up as readily.  More info on baking corn tortillas. 

    Once cooled I crumbled these up and it was about 2 cups worth of crispy tortilla strips -- perfect!

    2 cups worth of crispy tortilla strips

    For the beef I started by cooking 1/2 onion in some oil:

    Cooking 1/2 onion in some oil for the Spicy Ground Beef

    When the onion had softened I added a single pound of ground beef:

    Adding a single pound of ground beef

    Once browned you can drain off any fat that you don't want around, then adding:

    2 minced garlic cloves
    3 minced chipotles in adobo  Working with chipotles in adobo
    1 tablespoon adobo sauce from the can
    1 teaspoon chile powder (optional)
    1/4 teaspoon cumin
    1 teaspoon Mexican oregano  What is Mexican oregano?
    1 teaspoon salt 
    freshly cracked black pepper
    splash of water

    Spicy Ground Beef after adding all the spices

    Note:  most store-bought chile powders are loaded with unnecessary ingredients so it's worth taking a look at the label to see what you've got in the pantry.  Try to use pure chile powder when available.  More info on the chile powders I use. 

    And yes, this ground beef demands some final taste testing after everything is brought up to temp.  I added another pinch of salt and Mexican oregano to this batch.   

    For more heat you can add another chipotle, and if you'd prefer a milder batch then I recommend starting with only a single chipotle. 

    For the greens I used a large head of Iceberg lettuce and a large head of Romaine.

    Using both Iceberg lettuce and Romaine lettuce

    After rinsing and chopping you can stick it back in the fridge until you need it.

    I definitely think it's worth it to keep all the fixings separate for as long as you can.  And if serving a group I would consider letting peeps build their own masterpiece from an impromptu salad bar with all your fixings. 

    Why?  The moment you add the warm beef it will impact all of the ingredients, especially the tortilla strips and lettuce.  Keeping the fixings separate for as long as possible ensures you'll get distinct temps and textures and I think it tastes best that way.  

    The final fixings for this batch were:

    • 1 cup crumbled cheese I used Queso Fresco
    • 1 can corn (drained and rinsed)
    • 2 diced plum tomatoes
    • freshly chopped cilantro

    And here are some other good options:

    • Black or Pinto beans
    • Jack, Cheddar, Mozzarella, or Cotija cheese
    • Crema or sour cream
    • Pickled Onions
    • Tomato Jalapeno Salsa

    And now, finally, build your masterpiece to your liking.

    This Taco Salad is my favorite meal over the past month -- super flexible and it has loads of flavor! The avocado dressing is the key so don't skip that part! mexicanplease.com

    Be sure to goop on plenty of the green sauce as there will be loads of it!

    Closeup of Ground Beef Taco Salad

    Taste good?!

    A crave-worthy meal made from healthy, fresh ingredients.  What more can you ask for in these crazy times?

    Okay, I hope this one is a keeper for you.  Let me know if you have any questions about the green sauce.  As you may have noticed I'm a big fan of it and I think you will be too πŸ™‚

    Buen Provecho. 

    To get up-to-date recipes follow me on Instagram, Facebook, or Pinterest.

    This Taco Salad is my favorite meal over the past month -- super flexible and it has loads of flavor! The avocado dressing is the key so don't skip that part! mexicanplease.com

    Easy Taco Salad

    This Taco Salad is my favorite meal over the past month -- super flexible and it has loads of flavor!Β  The avocado dressing is the key so don't skip that part!Β 
    5 from 7 votes
    Print Pin Rate
    Course: Salad
    Cuisine: Mexican
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Servings: 4
    Calories: 846kcal
    Author: Mexican Please

    Ingredients

    • 1 large head Iceberg lettuce (or 2 smaller ones)
    • 1 head Romaine lettuce
    • 2-3 cups crispy tortilla strips
    • 1 can corn (drained and rinsed)
    • 2 plum tomatoes
    • 1-2 cups shredded cheese (I used Queso Fresco)
    • freshly chopped cilantro

    For the Avocado Dressing:

    • 2 avocados
    • 10-12 sprigs cilantro (approx. 1/2 cup chopped)
    • 1/2 garlic clove
    • 1/2 teaspoon salt
    • 1/4 cup plain Greek yogurt
    • 1/4 cup olive oil
    • juice of 2 limes
    • 1/2 cup water (plus more if necessary)

    For the Spicy Ground Beef:

    • 1 lb. ground beef
    • 1/2 onion
    • 2 garlic cloves
    • 3 chipotles in adobo
    • 1 tablespoon adobo sauce
    • 1 teaspoon chile powder (optional)
    • 1 teaspoon salt (plus more to taste)
    • 1/4 teaspoon cumin
    • 1 teaspoon Mexican oregano
    • freshly cracked black pepper
    • splash of water

    Instructions

    • For the Avocado Dressing, add the following ingredients to a blender or food processor: the flesh of 2 avocados, 10-12 rinsed cilantro sprigs, 1/2 peeled garlic clove, 1/2 teaspoon salt, 1/4 cup plain Greek yogurt, 1/4 cup olive oil, 1/2 cup water, juice of 2 limes. Combine well and take a taste, adding more lime and cilantro if you want. If it won't combine readily simply add another splash of water. Cover and keep cool until you need it.
    • I baked corn tortillas for this batch, but feel free to use tortilla chips, fried corn tortillas, or crumbled taco shells. To bake corn tortillas, spread a thin layer of oil on each side of the tortillas and bake for 8-9 minutes in a 350F oven. I usually flip them after the first 4 minutes and then take a peek after another 4 minutes. Keep in mind that you'll have the best success with thin tortillas as thicker tortillas won't crisp up as readily. More on baking corn tortillas.
    • I used Iceberg and Romaine for this batch, but there is leeway on the lettuce type. Be sure to give the lettuce a good rinse and drain it well, then chopping it up into smaller, bite-sized pieces. Keep cool until you need it.
    • For the Spicy Ground Beef, start by cooking 1/2 finely chopped onion in some oil over medium heat. Once softened, add the ground beef and cook until browned. Once browned you can drain off some fat if you want, then adding 2 minced garlic cloves. Give the garlic a quick saute for 30 seconds or so and then add the remaining ingredients: 3 minced chipotles in adobo, 1 tablespoon adobo sauce from the can, 1 teaspoon chile powder (optional), 1 teaspoon salt, 1/4 teaspoon cumin, 1 teaspoon Mexican oregano, freshly cracked black pepper, and a splash of water. Combine well and once heated through take a final taste for seasoning. I added another pinch of salt and Mexican oregano to this batch. Set aside and cover.
    • Finish prepping any other fixings you'd like to serve up in your salad. I crumbled up some Queso Fresco, drained and rinsed a can of corn, and diced up some plum tomatoes.
    • To serve, I prefer adding the fixings on top of a bed of lettuce in a smaller bowl so that you don't have to intermix everything before chowing down. For bigger groups I would consider lining up an impromptu salad bar so people can build their own masterpieces. This helps keep distinct temperatures and textures in the salad and I think it tastes best that way.
    • As written this recipe is enough for 4 people. Feel free to double or triple for larger groups.

    Notes

    I think it's best to keep the fixings separate for as long as possible instead of intermixing everything.Β  This helps keep distinct temperatures and textures in the salad.
    I usually twist off and discard the bottom, thicker portions of the cilantro stems, but use the upper stems that hold the leaves together.Β 
    I'm in the habit of cutting off the stems and scraping out the seeds of the chipotles.Β  More info on working with chipotles in adobo.Β 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    You can use any leftover beef mixture to make these Spicy Beef Taquitos.

    Dipping Beef Taquito in some Salsa de Aguacate

     

    Want to see the latest recipe?  It's these Eggs Poached in Chipotle Salsa. 

    Yesterday I poached some eggs in Chipotle Salsa and they were delicious! I served them on top of some tostadas along with a layer of refried beans. mexicanplease.com

     

    Still hungry?!

    Want to receive Mexican Please recipes via email when they are posted?Β  Sign up below to subscribe.Β  All recipes are spam free.

    And don't worry, we hate spam too!Β  You can unsubscribe at any time.

    Thank You For Subscribing!

    « Easy Calabacitas Soup
    Eggs Poached in Chipotle Salsa »

    Reader Interactions

    Comments

    1. Susan

      October 08, 2022 at 5:34 am

      5 stars
      A taco salad without refried beans is just a sad taco salad …. Mash em up
      πŸ˜€

      Reply
    2. Pamela Cuneo

      January 17, 2021 at 11:54 am

      This is a question about the avocado sauce. How long will it keep? If I don't use it all, how long will it keep in the refrigerator?

      Reply
      • Patrick

        January 18, 2021 at 1:19 pm

        Hi Pamela! It seems to keep for a couple days in the fridge but not much longer. Cheers.

        Reply
    3. Resa

      October 20, 2020 at 2:28 pm

      5 stars
      So satisfying and delicious! My man was impressed with his delight for a salad. Avocado dressing made my avo-loving palate sing! πŸƒπŸƒ another amazing Mexican please recipe. Keep it up, crave worthy!

      Reply
      • Patrick

        October 23, 2020 at 1:26 pm

        Thanks Resa! Agree on the Avo dressing πŸ™‚ Cheers.

        Reply
    4. Gillie

      October 15, 2020 at 4:02 pm

      5 stars
      The avocado dressing is fantastic! It was so good we were standing around the food processor with spoons! This was a delicious recipe. Thanks for posting this!

      Reply
      • Patrick

        October 16, 2020 at 2:00 pm

        Ha I do the same thing πŸ™‚ Thanks Gillie, glad this was one was a hit for you. Cheers.

        Reply
    5. Charles Maddock

      September 01, 2020 at 7:12 pm

      You have empowered me to experiment with Mexican flavors and I thank you. I haven't tried your avocado sauce yet but rest assured I will! I don't always follow your recipes to the letter, but I don't go overboard with changes either. For example I combine your two red enchilada sauce recipes. So good!

      Reply
      • Patrick

        September 04, 2020 at 2:39 pm

        Hey thanks much for the feedback Charles, good to hear you are doing some experimenting! Will have to try that red sauce combo soon πŸ™‚ Cheers.

        Reply
    6. Carmen Rivera

      September 01, 2020 at 8:11 am

      LUV LUV LUV

      Reply
      • Patrick

        September 01, 2020 at 3:45 pm

        πŸ™‚

        Reply
    7. Katherine Alger

      August 29, 2020 at 8:28 am

      You make me laugh. I can have just finished a huge meal. Your recipes come up and oops I am hungry again.

      Reply
      • Patrick

        September 01, 2020 at 4:01 pm

        Ha thanks Katherine. Always another meal on the horizon πŸ™‚

        Reply
    8. Penny

      August 29, 2020 at 5:16 am

      This looks so delicious! I can't wait to try it!

      Reply
      • Patrick

        September 01, 2020 at 4:02 pm

        Thanks Penny, I hope it treats you well. Cheers.

        Reply
      • Penny

        September 05, 2020 at 4:31 am

        5 stars
        Patrick, I made this for dinner a couple of nights ago and we all REALLY liked it. It is definitely a keeper and something I will make again and again. Loved the avocado dressing!

        Reply
        • Patrick

          September 08, 2020 at 3:04 pm

          Thanks for letting me know Penny, I'm so glad it was a hit!

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

    Footer

    Mexican Recipes

    Cooking Course

    Mexican Cooking 101

    Ingredients

    Salsas

    Starting a Food Blog

    Enchilada Recipes

    About Me

    Contact

    Disclaimer

    Β© 2022 Mexican Please
 - Privacy Policy