I can remember the exact moment I had my first bite of taco salad.  I was 16 years old and was working part-time at Target.  It was employee appreciation day and there was a potluck going on.  I put a scoop of salad on my plate along with some other goodies and sat down to eat.  I tried one bite of that salad and lost interest in all the other things I had gotten.  I went back for seconds and I’m pretty sure I had thirds.  That began my love affair with taco salad and it’s been burning strong ever since.

I have many different varieties of taco salad that I like to make but this one is my current favorite.  The taco mixture has such great flavor and I love the way it crisps up in the skillet.  I topped my salad with the taco mixture but my husband and kids preferred to use it like taco meat and create traditional tacos.  Either way is delicious and makes a yummy lunch or dinner.



  • 2 cups cooked brown rice (I used a brown basmati)
  • 1 can (14 ounces) no salt added navy beans, drained and rinsed
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 3 tbsp Taco Seasoning Mix
  • 1 tbsp Garlic Gold Oil or olive oil
  • 8 cups mixed greens of your choice
  • 1 avocado, cubed
  • your favorite salsa
  • your favorite tortilla chips


  1. Place the rice, beans, seeds and taco seasoning in a food processor and pulse until ingredients are broken up.  Do not over process!

    Place the rice, beans, seeds and taco seasoning in food processor and pulse until ingredients are broken up

  2. Add the oil to a large frying pan and heat on medium high heat.  Transfer the taco mixture to the frying pan and cook for about 5 - 10 minutes or until heated through.  There should be a nice crispy coating on the bottom of the mixture.

    Transfer the taco mixture to a large frying pan and cook until the bottom has a nice crispy texture

  3. Remove from heat and serve with mixed greens, avocado and chips. Top with your favorite salsa and enjoy!

Nutritional Info:

Makes 4 large entree sized servings.

Serving size 1 large salad.

Nutritional info will vary greatly depending on the type of rice, salsa and chips used.


Leftover taco mixture can be stored in an airtight container in the fridge for up to 5 days.

This taco mixture is great when used in traditional tacos, as a meat replacement in quesadillas or sprinkled on top of tortilla chips for the ultimate nachos.


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