Photo: Oxmoor House
Prep Time
11 Mins
Cook Time
5 Mins
4 servings (serving size: 1 1/2 cups taco salad, about 1 tablespoon dressing, and 4 chips)

An ice-cold beer is all you need to complete the meal with this main-dish salad that's topped with a zesty cilantro-lime dressing. The mushrooms add meaty texture and flavor. Try rolling up the salad mixture in iceberg lettuce leaves for a quick-and-easy variation.

Prep: 5 minutes; Cook: 5 minutes

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until lightly browned. Add crumbles and taco seasoning. Cook 2 minutes or until thoroughly heated; set aside.

Step 2

Layer lettuce, onion, and crumbles mixture evenly on each of 4 plates. Top with salsa, if desired; drizzle evenly with Cilantro-Lime Vinaigrette. Top with cheese, if desired. Serve each salad with tortilla chips.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

dekeuken's Review

September 01, 2010
Really great bright flavors from the cilantro-lime vinaigrette that balances well with the kick of your taco seasoning (mine was homemade and spicy). I used 2 cups cooked lentils instead of the Smart Ground; it turned out really well. Satisfied my taco/Mexican/Tex-Mex cravings while living abroad in Belgium. Easy, healthy, satisfying meal.

THelberg's Review

April 30, 2010
Okay, I admit I used ground beef in this recipe and substituted a can of southwest corn (corn, peppers & black beans) in place of the mushrooms, but it was an outstanding salad nonetheless! The dressing was to-die-for - the cilantro and lime flavors gave it a real kick! I will be adding this to my list of summertime favorites!