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Jaime's Taco Salad

359 A Jaime's Taco Salad.jpg
359 A Jaime's Taco Salad.jpg
359 A Jaime's Taco Salad.jpg
359 A Jaime's Taco Salad.jpg

Jaime's Taco Salad


Taco salads are a great way to open the cupboard and literally, clean them out! This taco salad was inspired by an evening where I wanted something simple and found all these ingredients – except for the tostada – in my cabinets and threw them together to make this delicious taco salad. Jaime, our dear family friend, was over for dinner and gave it his vote of approval! Therefore, Jaime’s Taco Salad was born!

Yield: 4 servings

Oven: N/A

Preparation time: 20 minutes

Cook Time: 3 minutes 

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2, 15 1/2-ounce cans black beans

1/2 teaspoon cumin

4 store bought taco salad shells (tostadas)

1 head iceberg or bibb lettuce, cut into bite size pieces

2 cups cooked Spanish rice – see kitchen note

2 cups cooked shredded chicken (2 chicken breasts) or pork – see kitchen note

1/2 onion roughly chopped (approximately 3/4 cups)

2 Roma tomatoes, seeds removed, cut into 1/4-inch cubes (approximately 2 cups)

1 avocado, cut into 1/2-inch cubes

2 green onions, thinly sliced (approximately 1/4 cup)

1 cup crumbled cotija cheese

cilantro, as desired for garnish

sour cream, as desired for garnish


1.   In a small saucepan over low heat, add beans and cumin mixing until heated through. If desired, add a splash of water to thin consistency.

2.   In each taco shell, add ingredients in this order: salad greens, rice, beans, chicken or pork, onion, tomatoes, avocado, green onions, Cotija cheese, and cilantro and sour cream, if using.

3.   Serve immediately!


Kitchen Note: Swap around ingredients to your liking as taco shells offer the “anything goes” opportunity. 

White or brown rice can also be used in place of Spanish rice.

Go vegetarian by omitting the meat!