Potaco Salad Potato Taco Salad
Elevate your taco salad game with the irresistible Potaco Salad Potato Taco Salad—a unique fusion of tender, bite-sized Russet potatoes and bold taco-inspired flavors. This hearty recipe combines zesty seasoned ground beef, crisp romaine lettuce, juicy cherry tomatoes, and creamy dressing made with mayonnaise, sour cream, and a hint of lime. Topped with crunchy tortilla chips, shredded cheddar cheese, sliced black olives, and fresh cilantro, this dish offers a satisfying mix of textures and vibrant flavors in every bite. Perfect for a quick weeknight dinner or a crowd-pleasing side dish, this creative twist on the classic taco salad is ready in under an hour and sure to impress. Don’t forget to sprinkle on the green onions for a final flourish!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 teaspoon Salt
- 1 pound Ground beef
- 1 packet Taco seasoning mix
- 0.25 cup Water
- 0.5 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Lime juice
- 0.5 teaspoon Chili powder
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 cup Shredded cheddar cheese
- 1 cup Tortilla chips
- 0.25 cup Sliced black olives
- 2 stalks Green onions
- 0.25 cup Cilantro
Instructions
Peel and dice the Russet potatoes into bite-sized cubes. Place them in a large pot with cold water and add 1 teaspoon of salt. Bring to a boil and cook until tender, about 10-12 minutes.
Drain the potatoes and let them cool completely while preparing the rest of the dish.
In a medium skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up into small pieces. Drain any excess grease.
Add the taco seasoning mix and 1/4 cup of water to the cooked ground beef. Stir to combine and cook for 2-3 additional minutes. Remove from heat and let it cool slightly.
In a small bowl, combine the mayonnaise, sour cream, lime juice, and chili powder. Mix until smooth and set aside.
In a large mixing bowl, gently toss the cooled potatoes with the romaine lettuce, cherry tomatoes (halved), shredded cheddar cheese, and sliced black olives.
Add the seasoned ground beef to the salad and gently mix to combine.
Drizzle the mayonnaise and sour cream dressing over the salad and toss lightly to coat all ingredients evenly.
Top the salad with crumbled tortilla chips, chopped green onions, and cilantro for garnish.
Serve immediately and enjoy your unique Potaco Salad Potato Taco Salad!
Nutrition Facts
Calories |
3412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.6 g | 299% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 4517 mg | 196% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 21.5 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5673 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
