This is not your ordinary taco salad….
Nope!
This is THE BEST one I’ve ever had, AND it is easy enough to throw together on a busy Monday evening~
The secret is the fresh vegetables, stir fried into a heavenly mix with a dash of balsamic vinegar
This really brightens and highlights the flavor of the vegetables, but by only using a dash, you won’t get a vinegary taste, just enhanced natural flavors
I can’t take credit for this salad, the genius belongs to my son, HHjr~
He arrived with all the “fixin’s,” as we say in the South, and proceeded to create magic
We both like to season the meat really well, and I admit to using the packaged stuff ^^’
I like Old El Paso and usually add almost double the amount of seasoning called for on the package, to add plenty of taco flavor, but don’t double the amount of water.
Brown the meat well and break into small crumbles. Add the seasoning mix and water and let it gently cook down into a skillet of wonderfulness
While the meat was cooking he made salad bowls by using tin foil balls-I would recommend using an oven proof bowl, cheaper 🙂
Spray large flour tortillas with olive oil cooking spray and drape over a bowl or foil ball and bake on a baking sheet at 350 for 15 minutes or until crisp. Invert into a “bowl”
Melt butter in skillet and add olive oil and corn. He used fresh frozen Silver Queen corn kernels. Saute corn for 5 minutes and then add onion and mushrooms. Cook for several more minutes. Add squash and season with salt and pepper and a dash of balsamic vinegar, and simmer until vegetables are done
Place crisp, cool romaine lettuce in the bottom of the tortilla bowl. Top with warm meat and vegetables. Then top with freshly grated cheddar, diced avocado, chopped colored peppers and tomatoes
You can also add some salsa, sour cream or hot sauce~ whatever you like!
I didn’t want to mess with perfection, so I kept mine plain to really enjoy the flavors~
The cool lettuce and the warm meat and vegetables, crunchy shell and tangy cheese….mmmmmm….
and I ate every single bite!
PERFECT TACO SALAD
Ingredients
- 1 1/2 lbs ground chuck
- 2 pkg Old El Paso taco seasoning mix
- 1 small onion diced
- 1 cup fresh corn kernels or fresh frozen corn kernels
- 1 medium zucchini chopped
- 1 yellow squash chopped
- 4 oz. sliced mushrooms
- 1 ripe avocado cut into chunks
- 1 tomato cut into chunks
- 1 colored sweet pepper cut into chunks
- 4 oz. extra sharp cheddar like Cracker Barrel, freshly grated
- crisp romaine lettuce chopped
- balsamic vinegar
- 1 T butter
- 1 T olive oil
- 4 large flour tortillas
- olive oil spray
- Salsa optional
- sour cream optional
- hot sauce optional
Instructions
- Spray tortillas with olive oil spray and drape over an oven proof bowl or tin foil ball on a baking sheet. Bake at 350 for 15 minutes or until crispy.
- Brown meat, breaking into a fine crumble, and drain. Add double taco seasoning but only the recommended amount of water for 1 pkg. or slightly more. Let meat simmer over low heat to absorb seasoning and reduce down.
- Melt butter and 1 T olive oil in skillet and add corn. Cook 5 minutes and add onion and mushrooms. Cook 4-5 more minutes. Add squash, season with salt and pepper and a dash or two of balsamic vinegar. Stir well and let simmer to heat through and cook squash.
- Place lettuce in the bottom of tortilla bowl. Top with meat, vegetables and cheese. Add toppings of choice and serve. Makes 4 bowls
The success of this salad is totally based on the freshest ingredients you can get…AND please use quality sharp cheddar, and grate it yourself for the best flavor
You might also like this easy version of tacos, Baked Tacos here
Or a taco casserole with corn and black beans, Tacoladas here
Enjoy!
_________________________________________________
I will be joining the fabulous parties and blogs on my sidebar and: