Wednesday, August 10, 2016

Sriracha Taco Salad

It's another hot one out there today and hot weather calls for salads for dinner. You can never go wrong with a good ole taco salad and since we love things spicy around here, added Sriracha was an added plus. Tasty!

Sriracha Taco Salad
Makes 10 Cups
Cal 159, Carbs 9.6, Fat 7.1, Fiber 2, Protein 13.6

16 oz lean ground beef or turkey
1 taco packet
1 tbsp. Sriracha (you can use more or less depending on your spice level)
1/4 cup jalapeno slices
1/2 cup water
1 large bagged salad
1 cup reduced fat shredded cheddar cheese
2 plum tomatoes, chopped
2 green onions, sliced
1 cup crushed tortilla chips

In a large skillet brown meat. Drain and stir in taco seasoning, beans, water, and sriracha. Let simmer for 10 minutes.

While meat is simmering, chop veggies and toss with lettuce, cheese, and tortilla chips. Top with meat. Serve with any other additional toppings of your choice. (We like sour cream and catalina dressing) Enjoy!


  1. OH I hope I can wait until Taco Salad Tuesday to enjoy your dish! Looks fabulous.

  2. I don't typically use sriracha because I am a mild kind of taste person, but this looks yummy. Thanks for sharing at Let's Get Real.

  3. I love the addition of the sriracha to this Taco Salad, the flavor will be awesome! Hope you are having a fantastic day and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen


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