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Fauxjita - Taco Salad

Easy and quick salad to make that reminds you of the Mexican restaurants you used to go to! I like making this when I have ground beef leftovers and want to make something quick.


Category: Dinner Recipes Lunch Recipes Fruits and Veggies


For 1 Person(s)


4 oz ground beef, cooked
1 1/2 cups iceberg lettuce, chopped
2 tablespoons sour cream
1 stalk green onions, chopped
1 oz white cheese, shredded or crumbled
seasoning as desired or tolerated

Fauxjita - Taco Salad Directions

  1. Prepare ground beef - cook on stove top in heavy skillet. For low-salicylate options, some may tolerate a little garlic (1/4 tsp or half clove) added, maybe a Tbsp of onion, or add leeks. I like to sauté and brown it up, breaking it up with a spatula. For the last few minutes, I add a little water (1/4 cup) and cover with a lid which softens it up, leaves it moist, and distributes any flavors. Then I remove the lid and let the water evaporate. Add salt to taste. I like it served hot.
  2. Add chopped lettuce to bowl.
  3. I like to add cheese under the meat (so it melts), but if you are serving to others, add the cheese on top of the meat, so it looks prettier. Cheeses I recommend are Monterrey Jack, Provolone, white cheddar, or Harvarti. Mexican cheeses are great with this meal like Cotija, Queso Blanco, or Queso Panela.
  4. Add ground beef.
  5. Top with sour cream and green onions.

Recipe notes

Submitted by Sarah Verlinde.

Nutrition facts

Reviews 5/5

Sarah Verlinde
29 Nov -0001

Go to salad, especially when I have leftovers and I'm short on time.