Taco Salad Two Ways
Here’s one way to please a crowd—meat lovers and vegetarians alike! Easily make taco salad two ways (one with ground beef and one without), leaning on the fresh and savory flavors of cilantro, chili and more. The best part? With walnuts, black beans and a Greek yogurt dressing, this taco salad packs a nutrient punch.
Ingredients
Instructions
Combine all ingredients in a small bowl and whisk until completely blended
Place walnuts and beans in a food processor; pulse until coarsely chopped.
Add seasoning blend, 2 tablespoons oil and 1 tablespoon white vinegar to food processor and pulse until mixture is finely chopped and resembles ground meat, stopping to stir and redistribute the mixture several times in the food processor bowl to ensure even mixing.
Heat remaining tablespoon of oil in a large skillet over medium heat.
Add crumbles to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently.
Heat a large skillet over medium heat and cook ground beef.
Use a potato masher or a wooden spoon to break up the meat as is cooks, until the meat is evenly browned and cooked through.
Drain off any fat and return beef to the skillet. Add seasoning blend, vinegar and water and stir until evenly mixed.
Reduce heat to low and simmer until most of the water is absorbed.
Combine all ingredients in a medium bowl and whisk until smooth.
Set aside.
Divide lettuce evenly between four serving bowls.
Top each bowl with a portion of the prepared taco crumbles of your choice.
Add Mexican-blend cheese and additional toppings as desired.
Drizzle with Creamy Southwest Dressing just before serving.
