Rainbow Taco Salad is such an easy dish to prepare and can be adjusted to what family or friends like. Don’t like black olive, then switch them for something else. The sky is the limit! I like to add a variety of salty, fresh and acidic elements to my salad.
For a party portion I do suggest to double or triple the recipe. You can serve it on a baking tray for easier carry. All in all, just have fun with this dish. 🙂
PrintRainbow Taco Salad
Rainbow Taco Salad that is a feast to the eyes and an amazing feast for family friends or even parties.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 portions 1x
- Category: Dinner, Lunch
- Method: Pan
- Cuisine: American
Ingredients
Units
Scale
Taco Seasoning
- 2 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 oregano
- 1/2 black pepper
- 1/ tsp chili powder
Tacosauce
- 500 g minced beef
- 1 medium onion
- 250 ml tomato sauce
- 1/2 teaspoon salt
Toppings
- 1/2 jar black olives
- 1/2 bag tortilla chips
- 1 can corn
- 1 spring onions
- 2 tomatoes
- 250 g grated cheese of your choice (I used Mozzarella)
- 200 g sour cream
Instructions
- Prep your taco seasoning into your bowl and mix them well together. Set seasoning aside.
- Dice your onions into cubes and brown them with 2 tablespoons of oil in a pan. Cook them until translucent and add your minced beef to brown.
- Once the beef is nicely browned add your seasoning to it. Mix it well together once it is incorporated well add your tomato sauce to it.
- The rest of the ingredients you cut up.
- Dress your plate with rice and add your ingredients on top the way you like them.
Notes
You can add more chili if you like it spicier.
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