The Best Taco Salad Ever is coming to a table near you. Mix it up and dig in to the gluten-free goodness with a Mexican flavor. (Gluten-free)
Am I going crazy? To much Mexican cuisine items this month? Shut your mouth not in this household. I’m also going to show you how you can utilize the mouth water, show stopping Ortega Copycat Taco Sauce and Homemade Taco Seasoning into this epic healthy-ish meal.
TACO SALAD, TACO SALAD TACO SALAD TACO SALAD TACO SALAD…. WOOT!
Does that explain to you how much I love taco salads?
I mean your talking to the girl who loves anything Mexican (including my husband) AND the girl who loves anything and everything veggies. I.E Veggie Balance (duhh). Yes, taco salads are the cream of the crop for me. They are phenomenal and I don’t require much from mine, just a few key ingredients and I got myself the best taco salad ever.
I said healthy-ish with the emphasis on the ish because really, you need to watch your portion control with the slightly in what what I like to call the in moderation ingredients.
The breakdown of my in moderation ingredients:
- Cheese: market cheese made on-site locally
- Sour Cream: I use Horizon Full-Fat Antibiotics Free
- Tortilla Chips: Non-gmo/Organic corn chips
Ever since I’ve cut out the gluten and wheat I’ve found that my body can consume these above items with no problems, but in moderation. I still use minimal cheese just because that tends to be rough on my system in excess, but sour cream causes me no problems at all once I started using the real stuff.
So without further ado, lets start this taco salad photo porn.
First, you start with a massive bed of romaine and red lettuce. Topping it off with ground chicken or beef using the homemade taco seasoning.
Then, add your favorite salsa and tons of it, as much as your heart desires. Top it with some black olives and some shredded cheddar cheese.
Are you falling in love? I’m falling in love currently.
Crush some corn tortilla chips on top.
Now, avoid the glob of sour cream, I was to excited and got ahead of myself. I love me sour cream though. I’ll add a good 2-3 TBS of sour cream on my massive taco salads. I clean the spoon clean, can’t have any sour cream go to waste.
So anyways, crush those delicious tortilla chips and eat a few too.
I swear we are almost there and we can devour this salad immediately. You then add some of your favorite taco sauce and in my case as I revealed last week my Ortega Taco Sauce Copycat recipe comes in very handy for this salad.
Douse the salad with the taco sauce. Goodness, this is true food porn going on here. Sorry, anyone that is G rated, avert your eyes.
Dollop it with a hunk of sour cream and you got yourself a Veggie Balance salad.
Of course you can add whatever else calls your name. Including onion and beans. I stick to this old faithful taco salad that I have loved since day one.
Best Taco Salad Ever Recipe
Salad
Gluten-free
Mexican
Yield: 1
Prep Time:10 min
Cook Time:10 min
Total Time:10 min
Ingredients:
- 4-5 cups romaine and red lettuce, cleaned and chopped
- 1/2 cup cooked Homemade Taco Seasoning ground taco meat
- 2 Tablespoons shredded cheddar cheese
- 4-6 Tablespoons salsa of your choice
- 4-5 black olives, sliced
- 4-5 corn tortilla chips, crushed
- 2 Tablespoons Ortega Taco Sauce
- 1 1/2 Tablespoons Sour Cream
Directions:
- 1. Add lettuce to a large bowl and add ingredients in order of the recipe.
- 2. Bam, You're done. Enjoy!
Author: Linnie
Nutrition Information:
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