Taco Salad with Salsa Verde – Guest Post

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*While I’m on vacation a good friend of mine stopped by to share her Taco Salad with Salsa Verde.*

Hi!  I’m Hezzi-D from Hezzi-D’s Books and Cooks.  My blog is all about my adventures in cooking and reading.  I love to cook and bake and enjoy turning full fat recipes into healthier but still delicious meals.  My love of reading has been with me my entire life and my favorite books to enjoy are mysteries, paranormal, dystopian, and humorous.   I’m so excited to be able to share this easy and seasonal taco salad with salsa verde.

taco salad salsa verde

This summer my parents bought us a CSA share for a housewarming gift and my husband and I have been enjoying the fresh fruits and vegetables all summer long.  The past few weeks we’ve received bags of tomatillos so I’ve been finding creative ways of using them.  One of my favorite ways of using tomatillos is in salsa verde.  Now we usually just use the salsa verde as a dip with tortilla chips but I wanted to use it in our dinner this week.

I ended up making our favorite taco salads and then putting the salsa verde on top.  It was delicious and the bright green color really popped on top of the ground beef.  The salsa is tangy but slightly spicy from the jalapenos.  It went so well with this salad that we didn’t even need dressing!

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Taco Salads with Salsa Verde (adapted from Key Ingredient http://www.keyingredient.com/recipes/493548806/tomatillo-salsa-verde/)

For the salsa verde:

1 lb. tomatillos

½ c. onion, chopped

½ c. cilantro leaves, roughly chopped

1 T. fresh lime juice

1 t. sugar

2 jalapeno peppers, seeded and chopped

1 t. salt

For the Salads:

1 lb. ground beef

1 T. ground cumin

1 t. oregano

2 t. paprika

½ t. salt

1 t. black pepper

2 T. water

1 head iceberg lettuce, chopped

2 carrots,

½ green pepper, chopped

1 bag tortilla chips

½ c. cheddar cheese, shredded


  1.  Remove the husks from the tomatillos.  Combine the tomatillos, onion, cilantro, lime juice, sugar, jalapeno peppers, and salt in a food processor. Process until mostly smooth.  Pour salsa into a bowl and refrigerate until ready to serve.
  2. To make the taco salads heat the ground beef in a medium skillet over medium high heat.  Cook until beef has browned.  Drain the fat from the beef then add the cumin, oregano, paprika, salt, pepper, and water. (You can also use a packet of taco seasoning here).  Continue cooking for 3-4 minutes or until the seasonings are well mixed into the beef.  Remove from heat.
  3. Line each of 4 plates with tortilla chips then divide the lettuce, carrots, and green peppers on top of the chips.  Spoon a quarter of the ground beef mixture on top of the lettuce and top with a few spoonfuls of salsa verde.    Sprinkle with cheese and enjoy.
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  1. This looks delicious, Heather! Definitely adding it to our meal plan 🙂 Love Salsa Verde!

  2. What a delicious recipe!! It looks like you’re on vacation still, but I wanted to let you know in other news, congrats you have been officially nominated for the Liebster Award! Follow instructions here: http://motherhoodraandme.blogspot.com/2013/09/the-liebster-award.html

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