Ultimate Taco Salad


1 cup of cilantro, finely chopped

Juice of 1 lime

Zest of 1 lime

2 cups plain yogurt

1 tsp salt

1/2 tsp sugar

1 lb ground beef

1 packet taco seasoning (storebought or homemade)

8" tortillas (flour or corn)

2 cups Mexican rice, cooked

1 can black beans, rinsed well and drained

Chopped tomatoes (or 1 can mild Rotel, drained WELL)Corn salsa or canned Mexican-style corn
Shredded lettuce

Diced green chilies

Tomato salsa
Guacamole (I left this out since the BF hates it)

Shredded cheese

Sour cream

Lime wedges

Whisk together the cilantro, lime juice, lime zest, yogurt, salt and sugar. 

Brown the ground beef and drain off the excess fat. Season with the taco seasoning. 

Place the tortillas on a baking sheet and bake for 1 minute in a 425-degree oven. Place atop upturned, oven-safe bowls, pinching/fluting the edges, and bake for 7-8 minutes to create a taco shell. 

*You can skip this step and buy premade taco shells, or simply serve the salad atop tortilla or corn chips.*

Place the ground beef & Mexican rice in the taco shell; top with black beans.  

Add the corn/corn salsa and tomatoes.   

Add the lettuce; top with diced green chilies and the tomato salsa. Add guacamole if using.

Add the shredded cheese. Top with the cilantro-yogurt dressing, then garnish with lime wedges and sour cream if desired. 

Dig in!