Beyond Beef Taco Salad
Taco Salad is always a crowd pleaser. Make this plant-based or vegetarian using Beyond Beef, crispy lettuce, ripe tomatoes, shredded cheese, sour cream and salsa, and of course taco chips. Easily customizable with other toppings too, including avocado, black olives, and sliced bell peppers.
- 4 cups lettuce, chopped
- 2 cups cherry tomatoes
- 2 cups shredded cheese
- 1/4 cup sour cream
- 1/4 cup salsa
- 2 cups taco chips
Taco Meat Mix
- 2 teaspoons neutral cooking oil (We used sunflower oil).
- 1 340 g package Beyond Beef, plant-based ground
- 1/4 cup tomato paste
- 1/4 cup water
- 2-4 tablespoons chili powder
- 1-2 teaspoons garlic powder
- salt, to taste
Taco Meat Mix
Add the oil to a frying pan and heatover a medium heat. Add the Beyond Beef ground to the hot oil and fry, breaking up the meat with a spatula, for about 2-3 minutes.
Add the tomato paste and about half of the water and stir in.
Add the smaller amount of chili powder and garlic and stir in. Cook for another 2-3 minutes. Taste and add more seasoning if desired.
Assembly (makes 4 individual bowls)
Add about 1 cup of lettuce to the bowl
Top with 1/2 cup of taco meat mixture
Scatter on about 1/2 cup of tomatoes.
Scatter on about 1/2 cup of shredded cheese(ss)
Top with 1 tablespoon (or more to taste) of sour cream.
Top with 1 tablespoon (or more to taste) of salsa
Garnish with a handful (about 1/2 cup) of taco chips.
Storage and Reheating
If you have extra taco meat, you can store in the fridge in a well-sealed container for 2-3 days. Reheat over low heat, adding a little oil or water to the pan as needed.
You can customize this with your choice of avocado, olives, sliced bell peppers.
Nutritional information is an estimate only and is based on dairy-based cheese.
Calories: 810kcal | Carbohydrates: 56g | Protein: 40g | Fat: 50g | Saturated Fat: 16g | Cholesterol: 52mg | Sodium: 1281mg | Potassium: 750mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2708IU | Vitamin C: 23mg | Calcium: 444mg | Iron: 8mg