Taco Salad (From Leftover Beef Tacos)

Make  a 5-minute meal with your leftover beef tacos fixings, turn it into this yummy Taco Salad bowl…

Taco Salad (From Leftover Beef Tacos)

Hey, it’s Taco Night. We all love Taco Night….. the crunchy shells… hot sauce…beer… beer-garitas… family… and friends.

The next day, it’s either you get leftover taco shells or leftover taco fixings from your delicious Beef Tacos. Honestly, I like getting leftover taco fixings more than the shells because leftover taco shells don’t get eaten here at home. And you can easily turn the leftover fixings into a meal. Have it as is or add corn, avocados, and a squeeze of lime — just like what I did with this Taco Salad.

I combined them with my two recent favorite things too: Ritz Toasted Corn Chips Salsa Verde and Doña Elena Black Olives. I can’t seem to stop snacking on Ritz Toasted Corn Chips Salsa Verde — they’re crunchy and they taste like you’ve dipped them in freshly made Salsa Verde. I love that it’s oven-baked and not fried. Meanwhile, I am putting Doña Elena sliced Black Olives on everything — toasts, salads, pasta, — EVERYTHING! It’s my latest craze..

Taco Salad (From Leftover Beef Tacos)

Besides, I love salads with tons of colors. It reminds me of Summer which is coming in a couple of months. I can almost smell Summer… well, maybe because we are already making a few bookings for March!! Yaaayyy!!! I am sooo excited.

Anyway, this salad is the bomb diggity! It has all you can want in a salad in terms of taste, texture, and color! Oh, and it makes use of leftovers too which definitely makes a mommy and her fridge happy.

Taco Salad (From Leftover Beef Tacos)

Make this salad whether you have or don’t have leftover tacos. I’m sure your whole family will enjoy this.

If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

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Taco Salad

  • Author: Peachy Adarne
  • Yield: 4 to 5 1x

Ingredients

Scale
  • 2 heads Romaine Lettuce, cut into pieces
  • 1 cup cherry tomatoes, cut in half
  • 1 cup con kernels
  • 1 cup grated cheddar cheese
  • 1 avocado, peeled and sliced
  • 1 cup sliced black olives (I used Don Elena)
  • 111/2 cup leftover beef taco
  • 1 cup Ritz Toasted Corn Chips for Serving
  • lime wedges
  • dressing of choice, OR

Creamy Garlic Dressing

  • 1 cup sour cream
  • 6 cloves garlic chopped finely
  • ½ cup shredded cheddar cheese
  • 2 tbsp lemon juice or calamansi juice
  • salt and pepper to taste

Instructions

  1. Make the Garlic Dressing: combine all ingredients and mix well. Taste and adjust salt & pepper then place into the refrigerator to let the flavors marry.
  2. Layer lettuce on your serving plate and then assemble all the other ingredients on top.
  3. You can serve the dressing drizzled on top of the salad or separately.
  4. Have some more Ritz Toasted Corn Chips on the side, you’re gonna need it.

Did you make this recipe?

Share a photo and tag me @thepeachkitchen — I can't wait to see what you've made!

 

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64 Responses

  1. Um, I had no idea Ritz made tortilla chips. MUST TRY IMMEDIATELY.

    ps – i just stumbled on your blog again for the first time in AGES after I was reading some old posts/comments on my blog. So glad to have found your site again and will definitely be catching up. hope to see you around in good taste again soon!

  2. Love this. I also like tacos this way. I like that new Ritz corn chips. I’d love to try it. I see thhat you added corn. I don’t usually have that. I’ll try that next time. 🙂

  3. Hmmm… i love the crunch of tacos. Taco salad seems a must try recipe. But for now, I opt to go to ATC’s Taco Bell whenevr I crave for tacos. Yum, yum!

  4. Mu husband would definitely this taco salad. He’s such a fan of tacos and salads and combining ’em will surely make it more appetizing for him!

  5. Did this too with my leftover tacos few months ago. Of course, I didn’t take great pictures like you do :))

  6. Yes to taco salad. Everyday. I can eat this everyman. LOL I make taco salad at home too just without the olives but would love to try it! Love, love, love your photos!

  7. I’ve been craving for tacos lately as there is an unopened bag of tostitos here. I didn’t know that Ritz has toasted corn chips. I’ve always associated it with those yummy cheese crackers. 🙂

  8. Yummy! I can change the ground beef to ground chicken. Not a beef-eater, here, but would love to try this one with my choice of meat.

  9. It looks both delicious and nutritious! My husband and I love tacos a lot. I saw another recipe on Facebook that also included avocado in it. But I think it used soft taco. I’m curious about this. And I so love the presentation!

    1. I Really Loves Taco ang sarap kasi kumain ng pica pica tapos may Avocado and korn kernel pa mas lalong pinahealthy

  10. We used to have taco salad at keast every other week here at home . But we haven’t had it lately. Will try adding black olives and avocados too next time.

  11. I just had a taco moment at a buffet where they offer make your own taco bar. It’s a great idea to have your taco this way which I just did. It takes off the mess from enjoying this dish. Great idea.

  12. I’ve seen some Ritz Toasted Corn Chips from the grocery and it’s a creative idea to use it in a taco salad. As always, love your recipe!

  13. Taco salad is one of the favorites of the boys. It always happen. Even before I could join them, the plate would always be half empty already.

    Yours is too beautiful to look at and certainly appetizing to devour.

  14. Lakas maka mexican nang tacos mo mommy gawin ko din po ito pag may ref po kame salamat po sa mga sharing na masasarap na foods po

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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