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Top Taco Salad Meal

Top 9 Allergen Free!

A festive and filling Mexican Meal.  You can get creative with the topping of your choice.

Click here to download the recipe in PDF.

Level: Apprentice     Category: Main         Time: 35 minutes     Yields: 4 Servings


Taco Beef Base

  • 1 ½ pounds of Ground Beef or Turkey
  • ¼ Cup Frozen or Fresh Chopped Onion
  • 2 TLB Minced Garlic
  • 1 TLB Chili Powder
  • 1 TLB Cumin
  • ¼ TSP Cayenne Pepper
  • 1 TSP Salt
  • ½ TSP Pepper
  • 1 Cup Chicken Broth

Salad Portion:

  • 4 Cups Chopped Lettuce
  • 1 Cup Chopped Tomatoes
  • 2 Cups GF Tortilla Chips
  • 2 Cups Allergen Friendly Cheese (Daiya)
  • 1 Cup Beans (Optional)


  • 1 Large Saucepan
  • 1 Large Spoon
  • Measuring Spoons
  • Measuring Cup


  1. Place your large saucepan over medium-high heat and add in your chopped onion.  Cook and stir occasionally until the onion is translucent 5 minutes.
  2. Add the ground beef minced garlic, chili powder, cumin, cayenne, salt, and pepper into the saucepan.  Stir occasionally on medium high heat until beef is fully browned.
  3. Pour the chicken broth into the saucepan.  Cook and stir occasionally until most of the chicken broth has cooked off.
  4. Add more salt and pepper to taste. 
  5. Divide up the lettuce on 4 dishes and then top each dish with an equal portion of your taco beef.  Then place the toppings of your choice on top.
  6. You can store the taco beef in an airtight container in the refrigerator for up to 4 days and up to 5 months in the freezer.

Tip:    You can substitute beans for the protein to make it a vegetarian dish! You can use water instead of chicken broth. 

Tip:   Add any toppings you wish such as jalapeño peppers, scallions, salsa, guacamole and corn.

Tricks:  Using a taco bowl shell (check the ingredients) for fun and festive feel.  You can also place all the toppings out and let everyone create their own salad creations.  A Taco Salad Bar!

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