Taco Salad

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Taco Salad

Yield: 6-8

Taco Salad

We have been eating taco salad for a long time. My family started making this when I was just a teenager. We have obviously changed the recipe over the years. This is an easy one to adapt to your family’s tastes. This recipe also includes baking your own tortilla chips – a very handy thing when it comes to having a healthier option.

Ingredients

2 large avocados (chopped

1 cup corn (frozen)

2 cloves garlic (pressed)

3/4 head lettuce (chopped)

1 ½ regular yellow onions (chopped)

4 regular green onions (chopped)

2 large tomatoes (chopped)

4 regular zucchinis (shredded)

2 packages corn tortillas (cut into triangles)

1 15 oz can red beans (drained and rinsed)

1 15 oz can black beans (drained and rinsed)

1 15 oz can pinto beans (drained and rinsed)

1 3.25 oz can olives (sliced)

salsa (topping)

½ cup cheese (or cheese alternative)

greek yogurt (topping)

1 Tbsp chili powder

1 Tbsp cumin

¼ tsp dulse

¼ tsp oregano

½ tsp paprika

¼ tsp red pepper

Instructions

    Chips
  1. Cut the corn tortillas into triangles and place on a baking sheets.
  2. Bake at 350 for 10-14 min (depending on your oven, warning if you bake too long they will have a burnt taste, if you do not bake them enough they won’t be as crunchy).
  3. Taco Filling
  4. Measure out all the spices, peel the garlic, chop 1 onion, and shred (with cheese grater) the zucchinni.
  5. Saute the garlic and onion over medium heat until translucent, usually about 5 min (coconut oil is optional).
  6. Add the zucchinis and all the spices (seems like a lot, but it will cook down) and cook for 10 min (or so).
  7. Remove from heat and place mixture in a bowl to let cool (sometimes I put it in the freezer while I prepare the rest of the stuff).
  8. Salad
  9. Chop the lettuce and measure the corn and place in a big bowl.
  10. Chop ½ yellow onion and tomatoes, drain and rinse (all the beans and olives) and add to the salad bowl and stir well.
  11. Chop green onion and avocado. Grate cheese. Add onions, avocado, tomato and cheese to salad bowl and stir well.
  12. Add taco filling and give it a final stir. Serve with chips, salsa and greek yogurt.

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