Impossible foods Taco Salad Recipe made with Impossible Burger comfort foods Easy Ground Beef Recipes with Few Ingredients

A Family Meal

Impossible™ Taco Salad Recipe

4 Servings

19 Ingredients

By Chef Traci des Jardins

Traci des Jardins

14’ Total time=7’ Cooking + 7’ Preparation

Nothing beats the fresh, piquant, well-rounded flavor of this protein-packed salad. Made with sweet red onions, tangy cherry tomatoes, crunchy romaine lettuce, spiced and seared Impossible™ Beef, and crispy tortilla chips, it makes a meaty, satisfying lunch or dinner. And the best part? It’s easy! Just chop, sauté, and assemble.

Another great thing about this recipe—it’s incredibly simple to make. We love the crisp and vibrant combination of black beans, tomato, romaine, green onions, and cilantro in this Impossible™ Taco Salad. Topped with savory Impossible Beef, creamy avocado, crispy tortilla pieces, tangy sour cream, salty olives, and grated cheese, we find it a delectable part of our salad repertoire. Enjoy!

This recipe is made with Impossible™ Beef Mince Made From Plants

Nutritional information Where to buy

Let's GetCooking

19 Ingredients

Package Impossible™ Beef, 12 Ounce
1 Red Onion
Chili Powder, 2 Tablespoons, 14 Grams
Cilantro, 1 Bunch
2 Avocados
1 Head Romaine Lettuce
Black Beans, 1 Can
1 cup Tortilla Chips
1 cup Cherry Tomatoes
Salt And Pepper To Taste
4 Scallions
Can Diced Roasted Chiles, 4 Ounce
2 oz Black Olive
0.25 cup Red Wine Vinegar
0.5 cup Extra Virgin Olive Oil
2 tbsp Vegetable oil
0.5 cup Sour Cream
Salted Tortilla Chips or 6 Taco Shells, 4 Cups
Shredded Cheddar or Jack Cheese, 1.5 Cups

How to prepare

Step 1: COOK THE IMPOSSIBLE BEEF

Heat the sauté pan over medium high heat and add the vegetable oil. When it starts to smoke, add in the Impossible Beef, breaking into pieces. Allow to sear for two minutes without stirring. Flip with a metal spatula and cook for another 2 minutes (you may need to reduce the heat to medium to prevent scorching), and stir with the metal spatula. Season with salt (about 2 teaspoons), pepper, and the chili powder. Cook for another minute or until cooked through. Set aside at room temperature.

Step 2: PREPARE THE SALAD TOPPINGS

Cut the cherry tomatoes into halves, thinly slice 4 scallions, chop the cilantro leaves, and shred the head of romaine lettuce. Set aside. Place the chiles and the black beans into a strainer and rinse and drain well. Peel and finely dice the red onion and then place into a large mixing bowl with a pinch of salt. In a small mixing bowl, whisk together the red wine vinegar and the extra virgin olive oil. Add half of the vinegar and oil mixture to the red onion, and combine with the black beans and chiles. Reserve the remaining vinegar and oil.

Step 3: ASSEMBLE THE SALADS

Dice the avocados and season lightly with salt. In a large mixing bowl, combine the cherry tomatoes, shredded Romaine, cilantro leaves, and sliced scallions. Add the remaining vinegar and oil and the bean mixture. Toss all of these well and season with salt and pepper. Serve on a platter or in individual bowls and top with Impossible Beef, diced avocado, tortilla chips or broken up taco shells, sliced olives, and sour cream and grated cheese if desired.