Loaded Taco Salad

Loaded Taco Salad

This recipe is easy, filling and has enormous, incredible flavor. There is lots of room to play with the vast amounts of topping options. Makes a great busy weeknight dinner that even the kids will love.

Thai Chili Olive Oil
Cilantro Balsamic Vinegar
Garlic Himalayan Sea Salt
Fajita Seasoning


1 lb ground protein of choice: beef, chicken, turkey, pork, tofu, meat alternative
1 small yellow onion, diced
2 cloves of garlic, minced
2 Tbsp Thai Chili Olive Oil
1 Tbsp Garlic Cilantro Balsamic Vinegar
2-3 Tbsp Fajita Seasoning, use to taste
1 tsp Garlic Himalayan Sea Salt
1 can black beans, rinsed
Romaine or Iceberg Lettuce, chopped

Possible Toppings

  • Tomatoes
  • Shredded Cheese
  • Avocado
  • Tortilla Chips
  • Olives
  • Fresh Cilantro
  • Onion, red or green
  • Corn
  • Peppers
  • Jícama


  1. Heat a sauté pan on med-high heat till warm then add the Thai Chili Olive Oil. Add onions and garlic and cook for 5 minutes or till the onions are softening. Add the meat, season with Himalayan Garlic Sea Salt, and cook until no longer pink inside. Drain any fat if there is any.
  2. Add Fajita Seasoning and ¼ - ½ cup water. This depends on how saucy you like the mixture. Simmer 5 minutes or until thickened. Add in the Garlic Cilantro Balsamic. Stir in beans.
  3. Place lettuce in a large bowl (or individual bowls). You can also make tortilla bowls with flour tortillas and layer in that. Top with meat, tomatoes, cheese, avocado, and desired toppings.
  4. Top with tortilla chips, salsa, and sour cream.

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