Roxy'S Taco Salad
A flavorful and colorful taco salad featuring seasoned ground beef, fresh vegetables, beans, and crunchy chips, perfect for casual gatherings and family meals.
Ingredients
Instructions
- Break up the iceberg lettuce into bite-sized pieces.
- Drain the kidney beans and black beans.
- Chop the olives, tomatoes, green peppers, and green onions.
- Brown the hamburger and season with 1/4 to 1/2 teaspoon chili powder, 1/4 to 1/2 teaspoon cumin, salt, and pepper.
- Drain the cooked meat.
- Combine the lettuce, beans, chopped vegetables, and seasoned meat in a large bowl.
- Add the grated cheese and broken taco chips.
- Toss everything together and serve.
Tips & Substitutions
For a vegetarian version, substitute the hamburger with lentils or tempeh. You can also add avocado for creaminess or use any leftover roasted vegetables for extra flavor. If you prefer a spicier kick, consider adding jalapeños or using a spicy cheese blend. To add more crunch, top with crushed tortilla chips just before serving.
Serving Suggestions
This taco salad pairs beautifully with Chunky Cheese Queso for a delightful dipping experience. You can serve it alongside a light Mexican-style corn salad or with a side of guacamole. For a complete meal, consider adding a slice of cornbread or some warm tortillas to round out the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, consider warming the meat separately to maintain texture, then combine with the salad ingredients. To keep the chips crispy, store them in a separate container and add them right before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Roxy'S Taco Salad contains roughly 1165 calories, with 48g protein, 187g carbohydrates, and 31g fat. It is an excellent source of vitamin C (379% of the Daily Value), dietary fiber (140% of the Daily Value), and protein (96% of the Daily Value). Note that it is relatively high in sodium, at 1061mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this taco salad in advance?
Yes, you can prepare the ingredients in advance, such as chopping vegetables and cooking the meat. However, it's best to assemble the salad just before serving to keep the lettuce crisp and the chips crunchy. If you must prepare it ahead of time, store components separately.
What can I substitute for the hamburger in this recipe?
You can easily substitute the hamburger with ground turkey or chicken for a leaner option. Alternatively, for a plant-based meal, try using black beans or chickpeas, or even crumbled tofu seasoned with taco spices to mimic the flavor.
Is this recipe suitable for meal prep?
Absolutely! This taco salad is great for meal prep. You can portion out the ingredients into containers and keep them in the fridge. Just keep the dressing separate until you're ready to eat to prevent sogginess, and it can last for up to 4 days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).