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Taco Salad Recipe

The reason I decided to make taco salad for dinner was so I could take a photo of the awesome tortilla taco salad shells I make for my blog. I've heard that you should always be sure you have all the ingredients you need before you begin making a recipe.


I discovered halfway into cooking that Sexy Nerd had eaten the last tortillas.

Taco Salad Recipe
Serves 3

Step one: Heat a little olive oil in a pan and cook some meat. In this example, we are having steak.


Step Two: Add 3/4 C of marinade. No marinade? Use the juice of 1 lime, cilantro, garlic, and 1/2 C of salsa. Reduce heat and cover.

We did have marinade, but only because I found it in the clearance isle at Target.


Cut up 1 head of romaine lettuce, 2 tomatoes, and dice an onion. Toss everything together in a large bowl.

Add 1/2 a can of kidney beans and 1/2 a can of corn to the bowl. I always rinse my canned vegetables first, as I've heard it reduces their insanely high sodium content. I'm not 100% sure that this is true, but it doesn't hurt.

Add a few handfuls of shredded cheese. Ideally, for Taco Salad, you want to use cheddar or pepperjack cheese. Sexy Nerd also finished off our appropriate cheese choices, so our Taco Salad was made with mozzarella and parmesan.

Yuck! Isn't this photo gross? Why would I even post it here? Because it's the next step, and the important thing is that it tastes good, right? Remove your pan of meat from the stove and add a 1/2 C sour cream and 3 heaping spoonfuls of salsa. Mix everything together and throw it in with your salad. Top with crushed red pepper and crushed tortilla chips.

Mmmm, if only I had a margarita!

 
 Sexy Nerd loved this salad so much that he ate the 3rd portion directly from the serving bowl!


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