The other day, I posted this on Facebook: Fact: Taco salad is the best salad. Not a single person dissented; many agreed quite vocally. Seriously, what’s not to love? Taco salad can feel somewhat virtuous (though frequently it’s far from it), it’s a little more kicky than your usual garden greens, and it’s fairly customizable. One complaint I often hear about eating salad for lunch is that you wind up hungry by 3pm. Not so with a taco salad! There’s so much happening in there, so many good, filling ingredients, that you’ll be satisfied till supper. When I was growing up, we’d often have taco salad for dinner. Matthew and I loved this meal and happily ate it out of an enormous salad bowl in which Papa tossed everything together, but if you have fussy little ones, it’s easy to do individual plates of taco salad, omitting the undesirable ingredients as needed. Feeding a crowd? For heaven’s sake, make a taco salad! I’ve yet to meet a person who was not delighted by the appearance of a bowl of these Mexi-ish greens.
I was a vegetarian for about half my life, so I typically make this salad without any meat, but you can add in whatever you like. My Papa used to cook up seasoned ground beef to toss in, and if I like to make Mike really happy, I’ll sometimes grill up a marinated chicken breast to shred. But even without meat, it’s plenty filling and quick to make. Perhaps best of all, you can pack it for lunch (even pack it the night before) and have the best lunch ever at the office. Below is my recipe to feed a family of four, but below the main recipe I have included tips and quantities for making two lunch-size portions (and how to pack them).
Basic Taco Salad
Active time: 20 minutes | Total time: 20 minutes | Serves: 4
6 tablespoons reduced-fat sour cream
6 tablespoons fresh salsa
3 tablespoons chili sauce
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon onion powder
Tabasco Green Jalapeño Pepper Sauce
Salt and pepper
1 pound romaine lettuce, shredded
2 cans (15.5 ounces each) black or small pink beans (pinquitos), rinsed and drained
1 pint grape tomatoes or 2 medium tomatoes, diced
kernels from 2 cobs of corn (or 1 large can no-salt-added sweet corn kernels, drained)
1 large bell pepper, diced
4 scallions, sliced (or 1/2 white onion, diced)
1 1/2 cups shredded reduced-fat cheddar cheese (6 ounces)
4 handfuls tortilla chips, lightly crushed into bite-size pieces
cooked taco meat or shredded cooked chicken breast, diced avocado, sliced black olives, cilantro leaves, toasted pepitas (optional)
- In a small bowl, stir together sour cream, salsa, chili sauce, cumin, and onion powder. Season to taste with Tabasco, salt, and pepper.
- In a large bowl, toss together lettuce, beans, tomatoes, corn, bell pepper, scallions, cheese, and dressing. Divide among four plates and top with crushed chips.
For two lunch servings (note reduced quantities):
Divide the following items between two 6-cup storage containers with a tight-fitting lids, layering them in this order: 1 can of black beans, rinsed and drained; a handful of diced tomatoes (about 6 grape tomatoes per container); kernels from 1 cob of corn (or 1 small can of no-salt-added sweet corn kernels, drained); 1/2 yellow bell pepper, diced; 2 scallions, sliced; 1/2 pound romaine lettuce, shredded (about 4 handfuls per container); 3/4 cup shredded reduced-fat cheddar (3 ounces). Keeping the cheese on top will prevent it from mingling with the wetter ingredients and getting slimy and weird overnight. In a small bowl, stir together 3 tablespoons reduced-fat sour cream; 3 tablespoons fresh salsa; 1.5 tablespoons chili sauce; 1/4 teaspoon chili powder; 1/8 teaspoon cumin; and 1/8 teaspoon onion powder. Season with Tabasco Green Jalapeño Pepper Sauce, salt, and pepper to taste. Divide dressing between two small containers (1/4 cup should do ya) and tuck into salad containers. In a small bag, pack a handful of chips (don’t worry about them getting crushed; you’ll be crushing them shortly anyway). Refrigerate overnight. At lunchtime, pour the dressing on the salad, crumble up the chips and toss them in too, shake like the dickens, and enjoy your sweet-ass taco salad. Enjoy the envious stares.
- If you’d like to further reduce the fat and calories in the dressing, use fat-free Greek yogurt instead of sour cream.
- If you choose to include avocado in your salad (I like to), you have a few options. Either dice it and toss it with some lime juice and then put it on the very bottom of your lunch container, or stir the diced pieces into your dressing.
- If you put shredded chicken in your lunch salad, pack it on top of the lettuce, like the cheese (ground meat can go on the bottom).