Taco Salad

Taco Salad might be a good recipe to expand your main course repertoire. This recipe makes 2 servings with 685 calories, 25g of protein, and 50g of fat each. For $5.44 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. If you have tortilla strips, lime juice, shredded cheddar cheese, and a few other ingredients on hand, you can make it. 59053 people found this recipe to be delicious and satisfying. It is brought to you by DAMNDELICIOUS.NET. From preparation to the plate, this recipe takes approximately 10 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 99%, this dish is tremendous. Try Jessica's Taco Salad with Creamy Taco Dressing, It's-easier-than-making-tacos Salad (taco Salad), and Taco Salad for similar recipes.

Servings: 2

Preparation duration: 10 minutes

 

Ingredients:

1/4 cup apple cider vinegar

1 avocado, halved, seeded, peeled and diced

1/2 cup canned black beans, drained and rinsed

4 ounces Mexican chorizo, casing removed

1/2 cup Del Monte® Whole Kernel Sweet Gold and White Corn, drained

2 tablespoons chopped fresh cilantro leaves

2 tablespoons freshly squeezed lime juice

Zest of 1 lime

1 tablespoon olive oil

1 roma tomato, diced

5 cups chopped romaine lettuce

1/4 cup shredded cheddar cheese, for garnish

2 teaspoons sugar, or more to taste

1/4 cup tortilla strips, for garnish

Equipment:

whisk

bowl

frying pan

Cooking instruction summary:

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside. Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks; let cool. To assemble the salad, place romaine lettuce in a large bowl; top with chorizo, corn, black beans, tomato and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado. Serve immediately, garnished with cheese and tortilla strips, if desired.

 

Step by step:


1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.

2. Heat olive oil in a large skillet over medium high heat.

3. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks; let cool. To assemble the salad, place romaine lettuce in a large bowl; top with chorizo, corn, black beans, tomato and cilantro.

4. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.

5. Serve immediately, garnished with cheese and tortilla strips, if desired.


Nutrition Information:

Quickview
589k Calories
20g Protein
41g Total Fat
39g Carbs
43% Health Score
Limit These
Calories
589k
29%

Fat
41g
64%

  Saturated Fat
11g
71%

Carbohydrates
39g
13%

  Sugar
9g
10%

Cholesterol
50mg
17%

Sodium
1040mg
45%

Get Enough Of These
Protein
20g
41%

Vitamin A
11054IU
221%

Vitamin K
150µg
143%

Folate
293µg
73%

Fiber
14g
57%

Vitamin C
35mg
43%

Potassium
1129mg
32%

Manganese
0.59mg
30%

Phosphorus
243mg
24%

Iron
4mg
24%

Vitamin E
3mg
24%

Vitamin B6
0.45mg
23%

Vitamin B2
0.34mg
20%

Copper
0.4mg
20%

Vitamin B5
1mg
20%

Magnesium
78mg
20%

Calcium
188mg
19%

Vitamin B1
0.25mg
17%

Vitamin B3
2mg
15%

Zinc
1mg
12%

Selenium
3µg
6%

Vitamin B12
0.12µg
2%

covered percent of daily need
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How to Make Taco Salad | Hilah Cooking

 

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Food Trivia

A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

Food Joke

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