Taco Salad

 

Taco Salad is great anytime of the year and a wonderful addition to your Tuesday taco repertoire. It’s easy to make can be adjusted if you are on our 21-Day Reset Program or all plant based. Just so happens in the Fall we rev back up with school starting and activities in full swing. We continue to enjoy the laziness of summer here in So Cal.

Building your own Taco Salad is perfect for those busy back to school days and the need for a quick to assemble meal. Great for the whole family, especially for those with differing palettes, a simple weeknight meal or a spontaneous dinner party that is sure to delight your taste-buds! ! A little sangria, mojito or lavender lemonade cocktail adds a little Olé for an impromptu end of summer fiesta! Make any of our wonderful salsas to add to your taco bar! Scroll down and see just how easy taco salad is to prepare. Watch our recipe video below! 

There are many variations on this DIY taco salad, you can even make it CLEAN ! It’s fun and oh so tasty!

Taco Pie Ingredients

Serves 6

1 1⁄4 lb. Ground dark meat chicken, turkey, beef, (Chicken is moist & flavorful!)

½ -3/4 C. Organic Ketchup (OMIT if on RESET)
2 tsp. Mexican Seasonings
1⁄2 tsp. Garlic powder

1 tsp. Celtic Sea Salt.

1⁄2 tsp. Ground Chili pepper or pepper flakes (omit if on Reset)
Forager or Siete Chips are Reset approved 🙂


1 Can rinsed and drained black or pinto beans

1⁄2 C Shredded Mexican cheese or Kite Hill’s almond ricotta

Diced ripe avocado

Diced ripe tomatoes
Sliced red onion
Fresh corn
1⁄2 bag salted blue Tortilla chips

Toasted Pumpkin seeds

Cilantro Vinaigrette or Curry Girls Kitchen House dressing

Taco Meat Method:

• Heat pan on medium heat.
• Brown ground meat, and crumble meat with fork, until browned.
• Add the seasonings, then ketchup. (omit if on Reset)
• Simmer for 5 minutes on low heat.
• Keeping the meat nice and moist. Add a little more ketchup if needed.

Method:

Start to build your taco Salad adding all the ingredients that sound good for you!

Start with the lettuce, vegetables, then the taco meat. Top with avocado slices or guacamole and salsa. Toss the salad with our house dressing our a yummy cilantro lime vinaigrette.

currygirlskitchen

Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

Leave a Comment





meg and pegs fun

welcome to our kitchen! come and stay awhile.

We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.

Categories

More of a Visual Learner?

youtube-thumbnail

Recent Posts

pomegranate-vegetable-tahini-no-sauce

Pomegranate Tahini Sauce

Apr 11, 2019

Pomegranate Tahini Sauce we found at our local Farmers Market from our friends at PurveyLA! We asked for their recipe…

Read More
cauliflower-capers

Cauliflower Leeks and Capers

Apr 3, 2019

Vegetables like Cauliflower Leeks and Capers make a great side dish with fish, chicken or as a star in our…

Read More
greens-and-fennel

Greens and Fennel

Mar 28, 2019

Welcome Spring with Greens and Fennel! Want a great way to make your greens taste sweet and amazing, use fennel…

Read More