Tacos have always been one of my favorites meals to eat. Growing up I would only eat the hard shell tacos. Now, only the soft. But if someone where to offer me a taco in a hard shell I would never say no! If I had my way I would eat tacos about 3 times a week. Since I always have leftovers I always make a salad the next day for dinner. I thought it only fitting to show you my go-to Taco Salad!
Even though this salad is typically only made when I have leftovers, this week I went out to buy all the ingredients just to make this salad for dinner a few times this past week.
It is so delicious! And customize-able! Aka, amazing!
- 1 package Yves Veggie Ground Round
- 1/4 cup Red Onion
- 1/4 cup Shredded Carrot
- 1/4 cup Shredded Red Cabbage
- 1/2 cup Diced cucumber
- 1 can Corn niblets
- 1/4 cup Medium Salsa
- 1 tbsp Ranch Dressing
- 1/4 cup Shredded Cheese (Optional)
- 1 tbsp Sour Cream (Optional)
- Lettuce (As much as desired)
In a pan, mix onion, Yves package and can of corn.
Cook for 5 minutes, stirring as needed.
In a bowl, add as much lettuce as desired. (I usually just add enough to cover the bottom)
Add in shredded carrot, cabbage, cucumber.
Put Ranch dressing over salad.
Once everything in the pan is cooked, scoop out desired amount onto salad.
Add any other ingredients you wish.
I’m having to stop myself from eating this taco salad everyday. I would if I had my way, but you know, you have to include other meals as well (darn!).
There is something to delicious and addicting about this salad.
And the best part? It only takes about 10 minutes to make from start to finish. Easy peasy!
Do you love taco salad?
What is your current go to meal?