Waste not, want not. This recipe is the result of me staring into my fridge the day after Taco Tuesday and trying to figure out what on earth I could make with the leftover taco fixings. There weren’t quite enough leftovers to make tacos for 4 people, but I did have enough baby spinach to make a mean salad. And fast!
So, obviously, you can make this salad from scratch, or you can make the 10-Minute Taco’s from yesterday’s post, and then make this delicious taco salad the next day. Your choice!
5-Minute Taco Salad
Ingredients
- 8 oz package of organic baby spinach
- ½ cup diced tomatoes
- ½ cup diced avocado
- ½ cup cooked, drained and rinsed black beans
- ¼ cup shredded sharp cheddar cheese
- ½ cup cooked ground beef
- ½ cup broken taco shells or broken corn chips
- ¼ cup salsa
- ¼ cup ranch dressing (my favorite is Bolthouse Farms Yogurt Ranch)
Instructions
- Fill 4 bowls with baby spinach
- To each bowl, add 2TB of each of the toppings: beans, tomatoes, avocados and cooked ground beef.
- To each bowl, add 1TB each of salsa and ranch dressing.
- Lightly sprinkle shredded cheddar cheese and broken taco shells as a garnish on the salad.
Notes
The combination of the creamy yogurt-based ranch dressing and the salsa really makes this salad delicious. And once again, you can customize this meal to fit your dietary needs: skip the meat if you’re a vegetarian and skip the beans and chips if you’re rocking a keto or paleo diet. Plus, it’s a great way to clear out your fridge, use up leftovers, make a healthy meal, and save some time!