Taco Salad
with leftover ground beef
This taco salad is filling enough to be a meal and is packed with flavor and texture. Thanks to seasoned cooked beef and a vinaigrette made earlier in the week, this meal can be on the table in just a few minutes.
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Ingredients
Taco Salad with Leftover Ground Beef:
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Olives, any type - 2 oz, sliced (look for pre-sliced)
- Tomatoes, medium - 2, chopped
- Avocados, medium - 2, cubed
- Lettuce, romaine - 8 oz, chopped
- Cooked Mexican Ground Beef (leftover from Tuesday) - ~1 lb
- Tortilla chips - 1 cup, crushed
Creamy Cilantro Lime Vinaigrette:
- Jalapenos - 1/4, chopped
- Cilantro - 2 Tbsp, leaves torn and chopped
- Garlic - 2 cloves, chopped
- Yogurt - 1/3 cup
- Oil, olive - 3 Tbsp
- Mustard, Dijon - 1 tsp
- Lime juice - 2 tsp
- Honey - 1/4 tsp
Nutrition Facts
Amount Per Serving
Calories
599
Just a moment...
% Daily Value
Total Fat
32g
49%
Just a moment...
Saturated Fat
7g
33%
Just a moment...
Trans Fat
< 1g
Just a moment...
Cholesterol
70mg
23%
Just a moment...
Sodium
886mg
37%
Just a moment...
Total Carbohydrate
46g
15%
Just a moment...
Dietary Fiber
11g
46%
Just a moment...
Sugars
7g
Just a moment...
Protein
36g
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Prep
- Quinoa - (Skip if quinoa was made ahead.) Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
- Make creamy cilantro lime vinaigrette - (Skip if vinaigrette was made ahead on Monday.) Roughly chop jalapenos (you can skip these or use just a small amount if you prefer less spice), cilantro and garlic. Combine with yogurt, olive oil, lime juice, mustard and honey. Blend with an immersion blender. Taste and season with some salt. (Can be done up to 5 days ahead)
- Olives / Tomatoes / Avocados / Lettuce - Prep as directed.
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Make
- Lightly reheat leftover ground beef if you’d like it warm.
- Toss all salad ingredients (quinoa, olives, tomatoes, avocados, lettuce and ground beef) with vinaigrette in a big bowl or set ingredients out on the table so everyone can assemble their own. Crumble tortilla chips over top just before serving.
Nutrition Facts
Amount Per Serving
Calories
599
Just a moment...
% Daily Value
Total Fat
32g
49%
Just a moment...
Saturated Fat
7g
33%
Just a moment...
Trans Fat
< 1g
Just a moment...
Cholesterol
70mg
23%
Just a moment...
Sodium
886mg
37%
Just a moment...
Total Carbohydrate
46g
15%
Just a moment...
Dietary Fiber
11g
46%
Just a moment...
Sugars
7g
Just a moment...
Protein
36g
Just a moment...
Reviews
Ratings
21 reviews
The dressing makes this! Used rice instead of quinoa. Yummy. Loved this week of CookSmarts!
0 HelpfulThe dressing was very good. I left out the mustard because I just don't like mustard in my dressing, ever. And I used soybeans instead of quinoa because that's what I had, and we don't like quinoa. I hope to make this again. Kids didn't seem to love it, but it's not all about them.
0 Helpful