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
