Taco Salad Recipe

This healthy Mexican Taco Salad Recipe makes one of my favorite camping meals. It's easy to make, it's filling, and it's delicious!

Best of all, you can do most of the work at home!

Freeze the meat mixture. Put it in your cooler when you do your packing. By the next day, it will have thawed. You'll have just a few minutes of prep work to do before serving a fabulous dinner!

Taco Salad can also be made using a prepared taco mix. Making it from scratch using this recipe doesn't actually take much more time, though!

If your family doesn't like kidney beans, just leave the beans out.

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Taco Salad Recipe

At home

Prepare the ingredients

Meat mixture

Do this a day or more before you leave, so that the mixture has time to freeze solid.

In a large skillet, heat 2 tsp/10 mL vegetable oil.

Chop an onion and add it to the skillet. Cook until soft.

Press 2 cloves of garlic into the skillet. Cook for another minute.

Add 1 lb/500 g lean ground beef, 1 Tbsp/15 mL chili powder, 2 tsp/10 mL oregano, 1/4 tsp/1 mL salt and 1/4 tsp/1 mL pepper.

Cook, breaking up the meat with a spoon, until the meat is no longer pink.

Drain off any fat.

Drain and rinse 1 can (19 oz/540 mL) kidney beans. Add the beans to the skillet.

Stir to combine.

ground beef, onions and kidney beans for Taco Salad

Remove from heat and allow to cool.

When the mixture has cooled completely, put it in a large resealable freezer bag. Flatten it so that it will fit nicely in your cooler.

Put the bag in the freezer. Allow it to freeze solidly.

If your time is limited, use a packaged taco mix. Prepare the ground beef according to the package directions, and freeze the meat as described above.