Best Taco Salad Board is a classic taco salad recipe, with favorite toppings such as Frito chips, inspirational to serve for a taco night. Made on the 12x36" Big Board.
Ingredients
1Tbspextra virgin olive oil
½small onion, diced
2lblean ground beef
3-4Tbsptaco seasoning, we bought Trader Joe’s 1.3 oz pack
¼cupwater
115vozcan black beans, rinsed and drained
1cupmild fresh salsa
1large Romaine lettuce, chopped
1cupshredded Mexican cheese
1green bell pepper, chopped
1cupcooked corn, from 2 ears, frozen or canned, drained
Trader Joe's Crispy Jalapeno Pieces
¼cupcilantro leaves
2limes, cut into fourths
1bag Frito chips, or tortilla strips or tortilla chips, broken into bite-sized pieces
Creamy Salsa Dressing
1cupsour cream
1-2Tbsptaco seasoning, depending on how spicy you like it
1lime, juiced
¼cupsalsa, or more depending on the flavor you want
Instructions
In a large skillet over medium, heat the olive oil and sauté the onions until clear. Add the ground beef, breaking it up with a wooden spoon, until browned, about 8 minutes.
Add 2-3 tablespoons of taco seasoning, 1/4 cup fresh salsa and 1/4 cup of water. Stir to combine and cook until slightly thickened, 2-3 more minutes. Remove from heat to cool before adding it to the salad board.
In a small bowl add the sour cream, salsa, seasoning, and lime juice. Optional to blend the ingredients, but not necessary.
Chop the remaining ingredients.
On a BIG BOARD, arrange the large bowl for meat, and 4 smaller bowls for the sauce, cheese, corn, and olives.
Add the remaining veggies and ingredients around the bowls and serve with large low-line salad bowls for everyone to make their own taco salad.
Don’t forget the crispy jalapeno pieces and more chips to add on top!