Barb's Taco Salad

This is my simple version of a taco salad.  Any number of substitutions can be made as desired.  For example you may want to use left over roasted chicken instead of ground beef.  Queso fresco could be substituted for cheddar and so on.  Sometimes I don't use taco sauce and I substitute mango salsa (which is great).  Optionally you can top with tortilla strips.
  • Prep15 min |
  • Total35 min |
  • Serves 4


    • 1 1/4 lb iceberg lettuce, chopped (about 2 cups per person)
    • 1 lb lean ground beef
    • 1 tablespoon ground garlic powder (no salt)
    • 1 teaspoon ground pepper
    • 1/2 teaspoon salt
    • 1/2 cup chopped yellow or white onion
    • 1 cup shredded sharp cheddar cheese
    • 4 small tomatoes, chopped
    • 1 each Taco sauce
  • Tortilla Strips (optional):


Chill 4 plates - keep in refrigerated until ready to assemble.

Cook ground beef in a small pan, breaking apart with a wooden spatula.  Add garlic powder, salt and pepper and stir in well.  Cook meat until no longer pink.  Drain if there is excess grease.

Tortilla Strips (Optional)
Slice tortillas into 1/4" wide strips.
Heat oil over medium-high heat in a medium fry pan.  Place a small handful of strips in the pan at a time and fry until golden and crisp.  Place on a plate over a double thickness of paper toweling to absorb excess oil.  Repeat until all strips are cooked.  Sprinkle strips with kosher salt.  Set aside.

Place shredded lettuce on each plate.   Top with ground beef,  cheese, tomatoes and onion (in that order).

Top the salad with taco or sauce or salsa if desired and tortilla strips (if using).

**Note:  Low carb eaters should pass on the tortilla strips.

Recipes From - The Gourmet Food And Cooking Resource