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Taco Salad Ole in a colorful large bowl with Avocado Tequila Lime Dressing in a smaller orange bowl

Taco Salad Ole with Avocado-Tequila-Lime Dressing

This version of taco salad has a festive look and flavor combination with cold vegetables, hot ground beef and chorizo, grated cheese and a spicy avocado dressing! Great for a main dish or side dish.

Course Salad
Cuisine Mexican
Keyword avocado lime dressing, taco salad
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8 side salads
Calories 265 kcal
Author Toni Dash

Ingredients

Ingredients for Taco Salad Ole

  • 4 cups shredded Romaine Hearts or Iceberg lettuce
  • 1 medium or 4 mini Cucumbers peeled and sliced
  • 1 cup shredded Carrots
  • 1 14.5-ounce can Pinto Beans drained and rinsed
  • 1 ½ teaspoon Olive Oil
  • ¾ cup chopped Yellow Onion
  • 1/2 pound Lean Ground Beef
  • 1/2 pound ground Chorizo
  • 1 cup grated Mexican Blend cheese (combination of Colby, Monterey Jack and Cheddar pre-grated; or one of those cheeses grated)
  • 1 2.25-ounce can sliced Black Olives drained
  • 20 Grape Tomatoes or 12 Cherry Tomatoes halved
  • Serve with: Tortilla chips and small corn and/or flour tortilla

Ingredients for Avocado Tequila Lime Dressing

  • 1 large ripe Avocado
  • 1 4-ounce can diced Green Chiles (mild or hot to your heat preference)
  • 1 teaspoon Garlic Salt
  • ½ teaspoon Cumin , ground
  • 1/8 teaspoon Cayenne Pepper
  • 1 large Garlic Clove , peeled and rough chopped
  • 2 tablespoons Tequila (I used Silver)
  • 1/4 cup Lime Juice , freshly squeezed (amount based on desired thinness of dressing)
  • 2 tablespoons Cilantro , rough chopped
  • small Pinch Smoked Alderwood Salt (optional)

Instructions

Instruction for Taco Salad Ole

  1. In a large bowl combine the lettuce, olives, cucumber, carrot and pinto beans. Cover and refrigerate until fully chilled around 2 hours or longer. Note: chilling time can be lessened if all ingredients are chilled before combining.
  2. In a large frying pan over medium heat, heat the olive oil and add the chopped onions. Sauté until translucent, about 4-5 minutes. Add the ground beef and chorizo; sauté until fully browned. Drain any excess fat.

  3. Add the grated cheese and meat/onion mixture to the chilled salad; toss. Garnish with tomatoes and olive slices. 

Instructions for Avocado Tequila Lime Dressing

  1. Scoop avocado into the bowl of a food processor. Add all other ingredients, and process until fully combined and smooth. Dressing may be served at room temperature or covered and chilled until serving. 

Dressing and Serving the Salad

  1. Serve immediately with dressing on the side for guests to spoon on salad or a dollop of dressing on top of individual servings.

Nutrition Facts
Taco Salad Ole with Avocado-Tequila-Lime Dressing
Amount Per Serving
Calories 265 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g35%
Cholesterol 55mg18%
Sodium 776mg32%
Potassium 528mg15%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 17g34%
Vitamin A 6295IU126%
Vitamin C 12.4mg15%
Calcium 125mg13%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.