Taco Salad on the Big Board
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
- 1 Tbsp extra virgin olive oil
- ½ small onion, diced
- 2 lb lean ground beef
- 3-4 Tbsp taco seasoning, we bought Trader Joe’s 1.3 oz pack
- ¼ cup water
- 1 15voz can black beans, rinsed and drained
- 1 cup mild fresh salsa
- 1 large Romaine lettuce, chopped
- 1 cup shredded Mexican cheese
- 1 green bell pepper, chopped
- 1 cup cooked corn, from 2 ears, frozen or canned, drained
- Trader Joe's Crispy Jalapeno Pieces
- ¼ cup cilantro leaves
- 2 limes, cut into fourths
- 1 bag Frito chips, or tortilla strips or tortilla chips, broken into bite-sized pieces
Creamy Salsa Dressing
- 1 cup sour cream
- 1-2 Tbsp taco seasoning, depending on how spicy you like it
- 1 lime, juiced
- ¼ cup salsa, 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!