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.
Ingredients
- 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, gluten-free - 1 cup, crushed
- 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
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
Reviews
Ratings
20 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 HelpfulA little too salty...maybe olives plus salt in the mushroom spices? But overall really nice! Would add extra jalapeno next time. :)
0 Helpful