Chorizo Taco Salad
This taco salad recipe is bursting with flavor and unique ingredients, much different from the heavy, sweet taco salad made famous in the 80s.
When’s the last time you got really excited about taco salad?
Has it been awhile?
If so, then I suggest you give this recipe a try.
How is this salad different? This taco salad uses Mexican-style chorizo instead of ground beef. I’ve never really cared for taco salads that use seasoned ground beef, so I decided to use chorizo instead. The chorizo gave this salad a totally different flavor.
I think you’re gonna love it.
Customize Your Taco Salad
- Make it cheaper: Use what you have on hand. Raid your fridge, freezer, and pantry for salad ingredients.
- Make it vegetarian: Use Trader Joe’s Soy Chorizo instead of regular chorizo. It’s SO good – you must give it a try!
- Add more fiber: Trying to get more fiber in your diet? Try Beanitos chips. They’re made with beans and are really delicious – especially the flavored ones (like the sweet chili & sour cream). You can also double up on the kidney beans or add black beans to the salad. It’s totally customizable!
Looking For A Hearty, Filling Salad Recipe?
My favorite kind of salads are ones that are full of different ingredients, flavors, and textures. And ones that really fill me up. Check out these hearty, filling recipes:
- Indian-spiced chickpea and peanut salad
- Chicken BLT salad
- Spiced chickpea and sweet potato taco salad bowls
- Lentil, Feta, grape, and walnut salad
- Romaine lettuce
- Chorizo sausage, cooked (I used Soy Chorizo from Trader Joe's)
- Kidney beans
- Red bell pepper, chopped
- Diced cucumber
- Sweet corn
- Beanitos White Bean and Sweet Chili and Sour Cream chips (or tortilla chips)
- Ranch dressing
- Tomatillo salsa
- Sour cream
- Chopped scallions
- Prepare chorizo according to package directions.
- Combine all ingredients in a large salad bowl. Otherwise, you can top romaine lettuce with each salad ingredient separately.