Recipe and photos by Launie Kettler

When we think of a big, bountiful taco salad, we think of seriously flavored meat, earthy black beans, gorgeous greens, and a salsa spicy enough to make you jump up from the table and shimmy to La Vida Es Un Carnaval.

And don’t get us started about the optional toppings.

Hello, sour cream and avocado!

This is “batch cooking” at its finest, because once you make the base of the salad, everyone can doctor it to their heart’s content.

For instance, when we made the meal, we were so excited about the spiced meat and pico that we straight up forgot the cheese and tortilla chips! Can you imagine? Well, we did. And we loved it. But, in subsequent servings, we did add some cotija and crumbled chips. Which is our way of saying that you’ll love this salad any which way you lovingly assemble it in a bowl!

So, grab that F.N. Sharp Damascus Steel Utility Knife get that cutting board ready and reach for those cherry tomatoes. You’ve got an amazing meal to make!

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Thoughts: Like we said in the introduction, there are a ton of things you could add to this salad!

Here are some additional taco salad ingredient ideas:

Guacamole
Crushed tortilla chips
Cotija
Mexican shredded cheese
Monterey jack cheese
Green or black olives
Extra cilantro
Extra jalapenos
Corn
Lime wedges
Sour cream

Taco Salad With Homemade Pico de Gallo Recipe



Yield: 6 servings
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Pico De Gallo Ingredients:

4 cups cherry tomatoes, quartered 1 medium jalapeno, seeded, deveined, and diced ½ cup diced red onion ½ cup cilantro, finely chopped 2 tablespoons lime juice 1 teaspoon kosher salt

Need Help Cutting Those Onions (Without Crying)? Check Out This F.N. Sharp Guide

Pico de Gallo Instructions:

Place all of the ingredients in a medium bowl. Stir well to combine. Let it sit at room temperature while assembling the salad.

Taco Salad Ingredients:

1 tablespoon olive oil 1 lb. ground beef or turkey ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ cup diced onion 1 jalapeno, seeded, deveined, and diced 2 teaspoons chili powder 1 ½ teaspoons ground cumin 1 teaspoon paprika ½ teaspoon hot smoked paprika/label> 1/8 teaspoon cayenne 1 cup chicken broth 6 cups salad greens 1 (15 oz.) can black beans, drained and rinsed 1 avocado, halved, pit and skin removed, thinly sliced 1 ½ cups cherry tomatoes, halved ¼ cup thinly sliced red onion ¼ cup cilantro

Need Help Cutting Up Those Jalapenos? Check Out This F.N. Sharp Guide

Taco Salad Instructions:

In a large skillet, heat olive oil over medium heat until it shimmers. Add the turkey and break it up with a spatula. Cook, stirring occasionally until browned, about 4-6 minutes. Add onion and jalapeno to the pan. Sauté for 3 minutes, or until just softened. Add chili powder, cumin, paprika, hot smoked paprika, and cayenne to the pan. Stir for 1 minute. Pour in chicken broth, and reduce heat to medium-low. Simmer for 2 minutes, or until the broth has been absorbed. Add the lemon zest and grated cheese. Toss to coat. Plate your meal and grate additional cheese over the top.

Assembly Instructions:

Divide the greens, meat, beans, avocado, cherry tomatoes, onion, and cilantro between bowls. Top with pico de gallo. Enjoy!

Storage Instructions: Keep meat and other ingredients in separate containers in the refrigerator. Before serving, reheat the meat in a skillet or in the microwave.

Want More Salad Recipe Ideas? Check Out These F.N. Sharp Recipes

About the Recipe Creator



Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. 

Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.

You can find and follow Launie's adventures on her social handle @teenytinykitchenvt on Instagram, Facebook, Threads and her blog at TeenyTinyKitchen.com.