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Taco Salad -

Taco Salad

Wendy’s Taco Salad

First of all, thank you to Wendy (@suzannep29) for her contribution towards our #RediscoverMexico contest. Your dish really spoke out to us, as well as your beautiful photograph. Keep up the awesome cooking, Wendy! Also, a big thank you for allowing Vital to showcase your recipe! Furthermore, here’s her amazing version of a Taco Salad, try it out for yourselves!

Taco Salad -


2 teaspoons vegetable oil
1 onion chopped
2 cloves garlic minced
1 lb lean ground beef
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon each salt and pepper
1 can red kidney bean drained and rinsed
1/4 cup chili sauce
4 cups baked tortilla chips
1 cup shredded lettuce
2 plum tomatoes chopped
1 cup shredded Cheddar cheese
1/2 cup light sour cream
1/2 cup diced cucumber
1/4 cup shredded fresh basil


In large nonstick skillet, heat oil over medium-high heat; cook onion and garlic, stirring occasionally, until softened, about 3 minutes. Add beef, chili powder, dried oregano, saltand pepper; cook, breaking up meat with a spoon, until crumbly and no longer pink, about 5 minutes. Drain off any fat. Add kidney beans and chili sauce; stir to combine.

Furthermore, cover 4 dinner plates with tortilla chips; divide meat mixture over chips. Scatter lettuce, tomatoes, and cheese over top.

In addition, in bowl stir together sour cream, cucumber, and basil; dollop on each salad.

Finally you’re done, congratulations! The Vital Grill team would LOVE to know how this dish turned out for you. If you’re having any trouble, leave a comment down below and we’ll help you with any cooking questions you have. If it was an immediate success, show it off using #RediscoverMexico on any social media and we’ll make sure to come show you our love and support.

Happy cooking!

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