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easy taco salad

Easy Taco Salad Dinner With Roasted Tomato Salsa

Amber Bondar
This easy taco salad makes a great dinner idea for a hot summer day. It comes together in under half an hour with the fresh roasted tomato salsa giving the salad a whole lot of spicy heat!
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Prep Time 30 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Canadian, Mexican
Servings 8

Equipment

  • 1 Frying Pan
  • 1 Baking Tray
  • Blender
  • 1 measuring cup
  • 1 knife

Ingredients
  

Roasted Tomato Salsa

  • 6 Roma Tomato
  • 1½ Jalapenos With Seeds
  • ½ Red Onion
  • 1 Lemon Juiced
  • 1 Small Bunch Cilantro
  • 7 Cloves Garlic
  • Olive Oil

Taco Salad

  • 1 Pkg Ground Beef
  • 2 Pkg Old El Paso Taco Seasoning Mix I used 1 hot and 1 Mild
  • 1 Sm Iceberg Lettuce Sliced thinnly
  • 2 Med Tomatoes Cut into bite sized pieces
  • 4 Ripe Avocado Peel and cut into bite sized pieces
  • 1 Can Whole Kernel Corn Drained
  • 1 Can Black Beans Drained
  • 3 Green Onion Sliced
  • Tex Mex Cheese
  • Sour Cream
  • Corn Chips

Instructions
 

Roasted Tomato Salsa

  • Wash tomatoes and jalapeno and dry.
  • Peel garlic and cut up onion.
  • Put the onion, garlic, tomato, and jalapeno onto baking sheet that has olive oil liberally applied.
  • Using your hands completely coat the veg with the olive oil.
  • Roast veg for 20 mins under the broiler set on HI. Remove from oven and flip after 10 mins. Return to the oven for remaining 10 minutes.
  • Remove from oven. Tomatoes will have blackened slightly and skins will have split. Garlic will look almost burnt.
  • Let cool. Then put all the ingredients into the blender with the cilantro and lemon juice. Pulse for a few seconds.
  • Pour into glass jar to use as needed for dinner. The rest will keep in the fridge for up to one week.

Taco Salad

  • Brown the ground beef as you would to make taco meat.
  • Add the required amount of water that the taco seasoning mix requires before adding the meat. Cook until meat is fully cooked. Remove from heat.
  • While the meat is cooking open and drain the black beans and corn. Put each in a separate bowl if serving as a make your own salad. If you are making each salad up for people you can mix them together.
  • Chop up the tomato, green onion, avocado and iceberg lettuce.
  • Put all the ingredients on the table for family to assemble their own or you can assemble starting with a bed of the lettuce.
  • The ingredients will keep in the fridge for up to three days covered. NOTE Avocado will brown so you can apply lemon or lime juice to maintain it's freshness in the fridge.
  • You can use the leftover taco salad ingredients to make lunch wraps for school or work lunches!
Keyword easy dinner ideas, fruit salad, summer recipes, Taco
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