Taco Scoopable Salad
Taco Scoopable Salad
Ingredients
For the Seasoned Meat
- as needed avocado oil spray
- 1 pound ground chicken or beef
- 2 tablespoons taco seasoning, or to taste
- 1/4 cup salsa verde
For the Salad Base
- 2 orange bell peppers, diced
- 2 jalapeños, diced
- 1/2 red onion, diced
- 1 1/2 cups cherry tomatoes, diced
- 1 can black beans, 15 ounce, rinsed and drained
- 1 1/2 cups fire roasted corn, frozen, cooked and cooled
- 1 cup cheddar cheese, shredded
For the Dressing and Garnish
- 2 tablespoons classic mayo
- 1 lime, juiced
- 1/4 cup salsa verde
- 1 teaspoon taco seasoning, or to taste
- 1 avocado, diced
Instructions
- 1
Spray a large skillet with avocado oil spray and heat over medium-high heat. Add the ground chicken or beef to the pan. Season with 2 tablespoons of taco seasoning and 1/4 cup of salsa verde. Crumble the meat with a spoon and cook until it is thoroughly browned and cooked through, about 8-10 minutes. Drain any excess fat and set aside to cool slightly.
⏱️ 10 min
- 2
While the meat is cooking, prepare the vegetables. Dice the orange bell peppers, jalapeños, red onion, and cherry tomatoes. If using frozen fire roasted corn, cook it according to package directions and let it cool.
⏱️ 10 min
- 3
In a very large mixing bowl, combine the diced orange bell peppers, diced jalapeños, diced red onion, diced cherry tomatoes, rinsed and drained black beans, cooled fire roasted corn, and shredded cheddar cheese.
⏱️ 5 min
- 4
To the bowl with the salad base, add 2 tablespoons of classic mayo, the juice of 1 lime, an additional 1/4 cup of salsa verde, and 1 teaspoon of taco seasoning (or adjust to your taste preference). Toss all the ingredients together until they are well combined and coated with the dressing.
⏱️ 5 min
- 5
Add the slightly cooled cooked meat to the bowl. Dice the avocado and add it to the salad. Toss again gently to thoroughly combine all ingredients.
⏱️ 5 min
- 6
Serve immediately or store the taco scoopable salad in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen over time.
Kitchen Tools
Nutrition Facts (per serving)
Taco Scoopable Salad
For the Seasoned Meat
- as needed avocado oil spray
- 1 pound ground chicken or beef
- 2 tablespoons taco seasoning, or to taste
- 1/4 cup salsa verde
For the Salad Base
- 2 orange bell peppers, diced
- 2 jalapeños, diced
- 1/2 red onion, diced
- 1 1/2 cups cherry tomatoes, diced
- 1 can black beans, 15 ounce, rinsed and drained
- 1 1/2 cups fire roasted corn, frozen, cooked and cooled
- 1 cup cheddar cheese, shredded
For the Dressing and Garnish
- 2 tablespoons classic mayo
- 1 lime, juiced
- 1/4 cup salsa verde
- 1 teaspoon taco seasoning, or to taste
- 1 avocado, diced
Instructions
- 1
Spray a large skillet with avocado oil spray and heat over medium-high heat. Add the ground chicken or beef to the pan. Season with 2 tablespoons of taco seasoning and 1/4 cup of salsa verde. Crumble the meat with a spoon and cook until it is thoroughly browned and cooked through, about 8-10 minutes. Drain any excess fat and set aside to cool slightly.
⏱️ 10 min - 2
While the meat is cooking, prepare the vegetables. Dice the orange bell peppers, jalapeños, red onion, and cherry tomatoes. If using frozen fire roasted corn, cook it according to package directions and let it cool.
⏱️ 10 min - 3
In a very large mixing bowl, combine the diced orange bell peppers, diced jalapeños, diced red onion, diced cherry tomatoes, rinsed and drained black beans, cooled fire roasted corn, and shredded cheddar cheese.
⏱️ 5 min - 4
To the bowl with the salad base, add 2 tablespoons of classic mayo, the juice of 1 lime, an additional 1/4 cup of salsa verde, and 1 teaspoon of taco seasoning (or adjust to your taste preference). Toss all the ingredients together until they are well combined and coated with the dressing.
⏱️ 5 min - 5
Add the slightly cooled cooked meat to the bowl. Dice the avocado and add it to the salad. Toss again gently to thoroughly combine all ingredients.
⏱️ 5 min - 6
Serve immediately or store the taco scoopable salad in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen over time.