And that’s it! Let us know if you try it…especially that vegan taco meat (wondering what you’ll think!). We love this concept so much because it’s customizable for any eater and easy to scale up for a crowd. In fact, my mother in law often whips this up to feed anywhere from 4 to 20 people, all with different diets. Here are the tricks to how to make the best taco salad—that’s pretty healthy, too!
Walnut taco meat is incredibly delicious. No judgement zone, here. This walnut taco meat might be a little different, but it receives rave reviews from meat eaters and vegetarians alike! Walnuts, mushrooms and spices make a texture that’s incredibly similar to real meat. (Promise. Try it!) Or, use ground beef. The recipe below has instructions for how to cook the ground beef. In fact, you’ll use the exact same spices as the meatless taco meat.
Red salsa: Use your favorite purchased brand, mild or medium. Greek yogurt: For vegan or dairy free, just use purchased vegan versions of these dairy products or substitute vegan mayo. Sour cream: The sour cream adds a needed richness to the Greek yogurt, making a creamy, zingy dressing that takes no time at all to put together! You can also use mayo if you prefer. Mexican hot sauce: Hot sauce adds a zingy flavor as well as some heat.
You can also try our Salsa Ranch Dressing, Cilantro Sauce, or Chipotle Sauce. But this dressing is so tasty…essentially what we put on our taco salad anyway, but better.
Romaine hearts: Required! We like crunchy romaine hearts if you can find them, but you can also use a romaine lettuce head and make sure to mix in those crunchy inner leaves. Canned corn: Something about the canned corn just makes it right. Trust us. Organic corn chips: Chips are 100% required for crunch and flavor. For a healthy taco salad, look for organic corn chips that have only 3 ingredients: corn, oil, and salt! Check the back of the package when you’re shopping. Tomatoes or pico de gallo: A tomato element is also required: chopped tomatoes or pico. Avocado or guacamole: Use whatever you prefer. This starts to get into optional territory. Other ideas: The sky’s the limit! Try our easy black beans, refried beans, or shredded cheddar cheese. Also add a zing with hot sauce, taco sauce or pickled jalapenos!
Corn muffins: Try these Classic Cornbread Muffins: like the Jiffy box, but homemade! Cornbread: This Easy Vegan Cornbread always gets high marks, as does our Best Homemade Cornbread Chips & salsa or guacamole: Put less chips in your salad so you can enjoy them with salsa or homemade guacamole Margaritas: Why not? Try all these Best Margarita Recipes, from classic to jalapeno.
Try Tex Mex Migas, the best way to use up tortillas Opt for Taco Soup, another Tex Mex spin on tacos Go for Epic Breakfast Tacos Munch on Vegetarian Fajitas Try delicious Sheet Pan Nachos Mix up a highball of Ranch Water, a bubbly drink with lime and tequila Make a big bowl of Texas Caviar (Cowboy Caviar), a colorful vegetable chip dip Fry up a load of Homemade Tortilla Chips
5 from 1 review
1 recipe Vegan Walnut Taco Meat or 1 pound ground beef 3 romaine lettuce hearts (enough for 8 cups chopped) 1 cup canned corn, drained 1 handful ripe cherry tomatoes or pico de gallo (purchased or homemade) 1 ripe avocado or 1 cup guacamole 2 handfuls finely chopped red onion or thinly sliced green onion, or both Crushed tortilla chips (about 1 handful per serving) Optional toppings: Easy black beans or refried beans, shredded Colby jack or cheddar cheese, taco sauce, or pickled jalapenos or pickled onions
For the dressing (or use Cilantro Sauce or Chipotle Sauce)
½ cup red salsa (mild or medium) ½ cup Greek yogurt (or vegan yogurt*) ¼ cup sour cream (or mayonnaise or vegan mayo) 1 teaspoon hot sauce 2 pinches kosher salt
