Big ‘Ol Chopped Taco Salad

I love a good salad.

I’m talking about a big, fat salad with different elements, textures, and flavors. A salad that satisfies from the first bite all the way to the very last crumb. This salad – this incredible salad that I dream about sometimes – is full of fresh, whole ingredients and doesn’t need to be drenched in a dressing to make it palatable. It doesn’t leave me feeling hungry, sad or depressed about eating salad either.

It’s kind of like your BFF of salads.

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Isn’t that beautiful? So many colors on one plate – it’s almost hard to eat it. Almost. 

Big 'Ol Chopped Salad

  • Servings: 1
  • Time: 20 mins
  • Difficulty: easy
  • Print

Big ‘Ol Chopped Taco Salad Ingredients:

  • 2 cups organic, baby spring mix
  • 1/2 yellow bell pepper
  • 2 tbsp. avocado
  • 3/4 cup halved sugar plum tomatoes
  • 4 oz. taco meat (ingredients below)
  • 1/4 cup your favorite organic salsa
  • 1/4 cup chopped plantain chips (optional)

Taco Meat Ingredients:

  • 1 lb. lean ground beef (I used 96% lean for this recipe)
  • 1/2 yellow onion, diced
  • 1/2 tsp. sea salt
  • 1 tsp. chili powder
  • 2 tsp. garlic powder
  • 2 tsp. cumin
  • dash of cracked pepper
  • dash of crushed red pepper flakes or cayenne

Other Tools Needed:

  • Cutting board
  • Chef’s knife
  • Frying pan
  • Spatula
  • Large dinner plate or bowl (trust me, you want a big one)
  • Measuring cups/spoons

Method:

Prep all your produce ahead of time and place the chopped veggies in the fridge until you’re ready for them.

Prepare the taco meat by heating up a large skillet on medium heat. Add the ground beef and diced onion to the pan and mash up the ground beef with the spatula. As the beef begins to cook, you will start to see some grease develop in the pan. This is when you want to add all your spices and mix into the beef.

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Once the beef is done, remove from heat, cover and set aside.

At this point, you have two options. You can get fancy and lay out the lettuce first, then add all the ingredients on top as pictured. Or you can say hell with it, you’ve already seen in that way in the picture and just throw everything in the bowl. Your choice. It’ll all be mixed together at one point right?

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You also may be wondering – what about the dressing? Well my friends, that’s what I love about this recipe – the salsa IS the dressing. No need to make one from scratch or buy one from the store with a gazillion crappy ingredients that you don’t need. Just salsa. So make sure it isn’t a salsa that is going to burn your face off. Unless, you know, you’re into that sort of thing.

Meal preppers – this recipe has all the leftover ingredients you need to make several portions for the next few days. You could even do one of those fancy salad-in-a-jar things from Pinterest! Just keep the salsa separate and add it right before you eat a serving.

Nutrition Facts & Serving Size

The nutrition values below reflect one serving of salad (with or without plantain chips) – the entire recipe above. If you are following a meal plan, please adjust your serving size to fit your meal plan as needed.

*Nutritional values given on this post are approximate. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information provided is accurate, complete and useful.

I hope you get a chance to make this for yourself this week! And if you happen to love it, I would equally love for you to share in the comments below.

Stay tuned for another brand new recipe before the weekend is up!

Happy eating,

StephanieSignature1

 

 

 

 

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6 thoughts on “Big ‘Ol Chopped Taco Salad

  1. caforager says:

    I make a big ol’ salad every day for lunch now. It isn’t as pretty as yours, though it could be if I got decorative with it. As it stands, I just toss it into a stainless steel mixing bowl, drizzle it with my homemade awesome oil and vinegar dressing, and go to down on it. I also top mine with meat. I stir fry various kinds: pork, chicken, beef, though I did use ground meat on mine yesterday. It came out pretty good, overall.

    Like

  2. Kathryn Grace says:

    Well, I just had to share this as my Recipe of the Day today on my foodie Facebook page and on Twitter. I’ve never heard of using banana chips in a taco salad, and now I want to taste them! We’ll make ours with black beans instead of meat, but I know it’s going to taste good. Beautiful photos!

    Like

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