How to taco salad like a boss



You all (didn’t) asked, so I’m answering! “How do we make the perfect taco salad?!” all you readers (never) shouted in desperate unison. Well, everyone calm down- I’m finally going to tell you. 
 
This how mama do.

First of all, an exchange of sour cream for the lower calorie Greek yogurt is 100% acceptable. You really can’t taste the difference in this south western mix of deliciousness. Secondly, while normally I go solid black beans occasionally I do enjoy refried black beans on the salad and that’s okay. Lastly, you may be tempted to use guacamole instead of solid avocados but that is a rookie mistake. Your salsa, your sourcreamgreekyogurt, and cholula already create a liquidesque dressing substance in your mix and now you need solid pieces in your salad. 

So, while this is a very prep-heavy meal, I’ve never regretted it. I’ve only ever regretted eating so much of it that I exploded. 

Layers from top to bottom:
Chips (on side)
Shredded Cheese
Picante Sauce
Cholula
Sour Cream or Greek Yogurt
Avocados
Corn
Tomatoes
Onions
Ground Beef
Black Beans
Lettuce

Fin.

xoxo,
Adora

One Response to How to taco salad like a boss

  1. Raybie says:

    WOW, so simple, so elegant, SO GOOD!

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