A large bowl of taco salad with taco spiced Impossible Lite Ground Beef Meat From Plants, sliced red radishes, crisp romaine, cherry tomatoes, black beans, white corn, tortilla strips, dressing with an avocado lime dressing.
Heart-Healthy

Impossible™ Southwest Taco Salad

4 Servings

24 Ingredients

Super Easy

By Impossible™ Foods Chef

J. Michael Melton

25’ Total time=10’ Cooking + 15’ Preparation

When reimagining a taco salad that would meet all of the criteria to be certified as a heart-healthy recipe by the American Heart Association, we didn’t want to compromise on any of the bold southwest flavors found in typical taco salads.
Featuring zesty taco-spiced and perfectly seared Impossible™ Lite Ground Beef Meat From Plants, a cilantro-jalapeño-lime-avocado dressing, crunchy tortilla strips, black beans, crisp romaine lettuce, cherry tomatoes, corn, and sliced radish, we think this tasty taco salad won’t disappoint your taste buds. Taco Tuesdays just got lighter and tastier.

This recipe is made with Impossible™ Lite Ground Beef Meat From Plants

Nutritional informationWhere to buy

Let's GetCooking

24 Ingredients

  • 12 oz package Impossible™ Lite Ground Beef Meat From Plants
  • 1/4 Yellow Onion
  • 2 Garlic Cloves
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Ground Coriander
  • 1/4 tsp Ancho Chile Powder
  • 1 Corn Tortilla, sliced in half then into strips
  • 1 tsp Extra Virgin Olive Oil
  • 1 head Romaine Lettuce, washed, dried and chopped
  • 1/2 bunch Cilantro, washed, trimmed and chopped
  • 7.5 oz canned no sodium added Black Beans, drained
  • 1 cup Cherry Tomatoes, sliced in half
  • 5.5 oz canned White Shoepeg Corn
  • 2 Red Radishes, sliced

Avocado Lime Dressing

  • 1/2 bunch Cilantro, washed, trimmed and chopped
  • 1/2 Avocado
  • 1 Jalapeño
  • 2 Limes, plus additional wedges for serving
  • 2 tsp Agave
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 tsp Kosher Salt
  • 1/4 tsp freshly ground Black Pepper

How to prepare

Step 1: Make Avocado Lime Dressing

Place half of the cilantro, avocado, jalapeño pepper (seeds removed), juice of 2 limes, and agave in a food processor and blend until well combined. Slowly add the olive oil with the food processor running, and blend until the mixture is emulsified. Add salt and pepper, and mix again to combine.

Step 2: Bake the Tortilla Strips

Preheat oven to 400°F. Slice the corn tortillas into strips. Toss with 2 teaspoons extra virgin olive oil, and place on a nonstick sheet pan, spacing them evenly. Bake for three minutes, flip, and bake for another 3 mins. Remove from oven and allow to cool.

Step 3: Cook the Impossible Beef

Finely chop the onion and garlic. Combine with the Impossible Beef and the dried herbs and spices. Preheat a large pan over medium heat, and crumble Impossible Beef mixture into the pan, searing on all sides until nicely browned and cooked through. Remove pan from heat and set aside.

Step 4: Assemble the Salads

Toss the romaine with the cilantro for the salad, and divide between four bowls. Top with the cooked Impossible Ground Beef, black beans, cherry tomatoes, corn, sliced radish, and tortilla strips, each in their own section of the bowl to create a beautiful presentation. Serve with avocado lime dressing, and additional lime wedges. Enjoy!

What's theVerdict?

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Cooking Impossible™ Lite Ground Beef Meat From Plants once a week for one year means your
will be reduced by 1,274 gallons
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Which is the equivalent of3,325ten minuteshowers

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