Ramadan Recipe: Taco Salad
This flavorful taco salad is a perfect iftar dish—light yet satisfying. Seasoned ground beef is simmered with taco seasoning, then combined with crisp romaine lettuce, bell peppers, cucumbers, and tomatoes. A zesty dressing made with mayonnaise, taco sauce, lime, and cilantro ties it all together. Top with crunchy tortilla chips for texture. For a healthier twist, use whole wheat toasted tortillas.
Read More: Ramadan Recipe: Chips Oman Paratha
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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This article was previously published on UAE Moments. To see the original article, click here
Ingredients of Taco Salad
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- 10 Minutes
- 8 Serving
- 490 Calories
- 450 grams lean ground beef
- 1 packet taco seasoning
Beef
- 1 cucumber
- 1 red bell pepper
- ½ cup pickled onions
- 1 can of black beans, drained and rinsed
- 1 can corn, drained and rinsed
- ¼ cup fresh cilantro
- 2 ripe tomatoes
- 1 head of romaine lettuce
- Salt and pepper to taste
- Tortilla chips
Salad
- 1 cup mayonnaise
- ½ cup taco sauce
- ¼ cup lime juice
- ¼ cup water
- ¼ cup chopped cilantro
- 1 garlic clove, minced
- Salt and pepper
Dressing
-
Method & Directions of Taco Salad
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- 30 Minutes
- Cook the Beef
تم نسخ الرابطHeat oil in a pan, add the ground beef, and break it up while cooking. Dissolve taco seasoning in ¾ cup of water, pour over the beef, and let it simmer until fully evaporated. Stir occasionally to prevent burning.
- Chop the Salad
تم نسخ الرابطCore and slice half a cucumber, then chop bell peppers, cilantro, and romaine lettuce. Cut the tomatoes into wedges.
- Make the Dressing
تم نسخ الرابطIn a small bowl, mix mayonnaise, taco sauce, lime juice, water, chopped cilantro, and garlic. Adjust salt and pepper to taste.
- Assemble the Salad
تم نسخ الرابطIn a salad bowl, toss the veggies with the dressing. Top with the cooked beef and tortilla chips.
For a healthier option, use whole wheat tortillas—shred and toast them in the oven with a drizzle of olive oil.