Easy Taco Salad Recipe. Throw all in a bowl. Ready for tossing. So easy and delicious.
This is a one of the staple recipes in our house. It’s an easy and delicious, no fail dinner recipe that our kids and their friends have always loved. And, this recipe is a great way to use up any kind of leftover taco meat or even chicken or turkey. In fact, I always make it after we’ve had homemade tacos and I just use up whatever is left over from that meal (meat, tomatoes, cheese, onions etc…) I don’t measure the ingredients at all. I just throw whatever we have leftover in a large bowl, ( as shown in the photo, lettuce is on the bottom of the bowl). If you add a little less onion, or a little more cheese, it’s not big deal. Just throw it in! Make it easy! You’ll have plenty of time left to make an easy margarita.
- 1/2 lb. Ground or Chopped Chicken or Turkey or Beef (if not using leftovers, cook in a pan with 2 teaspoons cumin, 1 teaspoons chili powder, and 1 teaspoon garlic powder, salt and pepper to taste). Or, leftover chicken or turkey pieces.
- 6 Cups of Chopped Lettuce (or so).
- 1/2 Cup Shredded Cheese
- 1/2 Cup Canned Kidney or Black or Pinto Beans
- 1/2 Cup Crushed up Tortilla Chips or Leftover Taco Shells
- 1/2 Cup Chopped Tomatoes
- 1/2 Cup Chopped Onion (any kind is fine)
- 1/4 Cup Salsa (any kind)
- 2 Tablespoons Sour Cream
- 2 Tablespoons Italian Dressing
If you are not using leftover chicken or turkey or beef, cook your meat with spices until completely cooked. Drain off the fat.
Put everything in a bowl and toss well. Done! When I worked in restaurants, I learned that many restaurant sauces and dressings are often mixtures of different dressings that they have on the line. This dressing using salsa, sour cream and Italian dressing is a good example.