I hope you love this recipe as much as we do in our household. We literally make this once a week without fail. Everyone wants easy AND yummy, and this recipe fits that bill. Perfect for 2, but can be multiplied for many more to enjoy. Can be easily converted into regular tacos, just get some shells.
So throw on your sombreros, grab your maracas, crank up the tunes, start your sippin' and enjoy this recipe that is a crowd pleaser and super simple to make!
There are a lot of fun and wild flavors going on in this dish, so you want to pair it with something light and easy. A beautiful compliment to the meat would be a juicy, medium-full bodied red, like a Pinot Noir or a Zinfandel (not so light, but would pair nicely). Or, if you were leaning towards white, something light and crisp like a Pinot Gris or Pinot Grigio. I recommend our top-selling Alexana Pinot Noir from Willamette Valley, or our Rombauer Zinfandel. We have a beautiful Pinot Gris from the same wine maker, Alexana or Villa Alpina Pinot Grigio. The wine tasting notes are all listed below after the recipe.
You can get these all at MARKET, and we have a ton of other yummy reds or whites and will deliver to your front door, or you can do curbside pickup. We LOVE to chat and help you with what you are ordering, so do not hesitate! Scroll down for an updated list of our champagne, wine and cider. We are out delivering daily, and will get you anything that tickles your fancy if you don't see what you love on our list.
We hope you love this recipe as much as we do...and it becomes a happy little staple on your monthly menu.
Happy cooking & stay safe,
Sayre's Easy Taco Salad
From our Kitchen to Your Home
By Sayre Schwiering
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes (you prep the veggies while the beef simmers)
- 1 Bottle of something light and crisp (Pinot Grigio or Pinot Gris) If red is your preference, then Pinot Noir or Zinfandel would be great with this dish
- 1 Wine Glass
- 1 lb of ground beef, turkey or chicken (you will have leftovers)
- Taco Seasoning (this is optional)
- 1 ripe tomato, seeded, diced
- ½ Avocado, pitted and diced
- 1 Cup of organic, fat free Greek yogurt (can use sour cream)
- 3 Garlic cloves, minced or pressed
- ½ Cucumber, peeled, seeded & diced
- 4 Limes
- 2 Tbsp olive oil
- Fresh cilantro. Rinsed, peeled from stems and chopped
- 1 ear of fresh corn, boiled & corn cut from the stalk (can use canned)
- ½ a can of organic black beans, rinsed
- ¼ of a large red onion, diced
- ½-1 Head of lettuce (I like to use Boston Bibb or something crunchy like romaine hearts)
- We don’t do shredded cheese, but some would argue you can’t have anything “taco” without it
- For a kick-add diced jalapeno
Prior to cooking, pick a fabulous bottle of wine that will make your heart smile to take that first sip. For whites, ice it down, for reds, chill slightly. Open, pour a glass, take a nice big sip. Smile. Breathe in. Breathe out. Relax.
Ground the beef, in a large pan. Add taco seasoning and follow packet instructions for cooking (the meat does just great by itself though, since there are so many yummy additions, and we often use just the meat).
Take another decent sip of wine.
While meat is cooking, prepare and chop the veggies. Take two small bowls, and make the sauces to drizzle on top:
Combine yogurt with the juice of 2 fresh limes. Stir well. Set aside
Combine juice of 1 lime with garlic. Stir well. Set aside.
Assembly can be done however you like-have fun with it! You can make this into tacos…or can even add rice if you aren’t being carb conscious.
Once meat is finished, assemble in a bowl-lettuce, black beans, corn, then top with meat mixture. Add tomatoes, cucumber, red onion, avocado and top with two spoonfuls of yogurt-lime sauce, and then a spoonful of garlic-lime sauce. Lightly drizzle olive oil on top (no more than a TBSP) just to give it some depth and bring down the acid in the lime juice. As a final step, sprinkle chopped cilantro leaves on top.
Our classic California Zinfandel is dark purple-ruby, with a bright crimson hue. On the nose, concentrated aromas of blackberry and raspberry meld with clove and spice. Lush flavors of raspberry, blackberry jam, plums and vanilla flood the palate, followed by touches of white pepper in the background.
Info, Profile & Tasting notes for Alexana Terroir Pinot Noir are:
On the nose, this Pinot Noir offers spicy aromas with layers of cranberry, cherry cola and violet. It is smooth and rounded on the palate with great acidity - displaying notes of red licorice, black cherry and roasted nuts followed by a lengthy finish. Precise and harmonious, offering layered raspberry and cherry flavors laced with smoky anise and spice notes, building richness toward polished tannins. Drink now through 2025.
Info, Profile & Tasting notes for Alexana Pinot Gris are:
This double, hand-sorted wine is cold fermented and has nose of apple, pear, fig, Palate of fresh and vibrant with a weighty core and rounded finish.
Info, Profile & Tasting notes for Villa Alpini Pinot Grigio are:
Venica & Venica is a family-owned estate in the Dolegna district of Collio, whose fantastic pinot grigio and sauvignon blanc we continue to enjoy! Located in the Friuli region of Italy's northeastern corner, the Venica family has owned the estate since 1930, and have a reputation as winemakers nearly as long. Brothers Gianni (agronomist) and Giorgio (cellarmaster) have been making the Venica wines since 1975, carrying on in the footsteps of their father, and grandfather, the estate's founder. For this cuvée, the Venica brothers wanted to make alpine pinot grigio, so they purchased fruit from two organic farmers whose vineyards are at very high elevation in the Collio, with cold nights and warm days. The result is a lean, elegant offering of crisp green apple, lemon, and lime zest with lithe, mineral-driven freshness. Organically grown.