Veggie-Loaded Elk Taco Salad

Veggie-loaded Elk Taco Salad |

You know those days when you are so busy it is hard to even think about planning for meals?? Let alone actually preparing them! We go through those. And one of our standbys for nights like that? A taco salad.

It’s so simple. Brown the meat (elk, beef, antelope, deer…it doesn’t matter) with onions, garlic, and spices from your cupboard (who needs those taco seasoning packets?? ;) ). Fill a bowl with crushed chips, greens of your choosing, and load it up with veggies and additional toppings. Scoop some meat onto the salad and top with cheese, salsa, maybe sour cream, and there you have it. Dinner (or supper…whichever term you prefer..) is ready!

Taco salads aren’t anything earth-shattering. But they really do hit the spot. And again, when you are busy and don’t want to think too much, they are perfect!

Veggie-loaded Elk Taco Salad |

A few additional great things about taco salads:

1) They are the type of meal that can be eaten in the heat of summer or the chill of winter.

2) You can make them as healthy (or unhealthy) as you want!

2) They are great when you have company over – “make your own salad” night. If some people don’t like sweet corn (not sure who, but it is possible), they don’t have to add it to their salad. Plus, as a host/hostess, it’s simple and laid-back for you, too! Also, Roy and I tend to prefer different ratios of veggies/meat/chips in our salads. With a salad like this, we both get what we want! :)

Veggie-Loaded Elk Taco Salad
  • 1 pound ground elk meat
  • 2 small cloves of garlic, minced
  • ½ a large yellow onion, chopped
  • 1 "glug" of olive oil
  • ½ tsp smoked paprika
  • 1 tsp cumin
  • ¾ tsp salt
  • ½ tsp chili powder
  • ½ tsp freshly ground black pepper
  • ⅛ tsp curry powder
  • Salad Greens (we go for Costco's Mixed Powerhouse Greens...they add more flavor, nutrients, and overall "punch" to the salad!)
  • Tortilla Chips, crushed
  • Additional Topping Options: tomatoes, red peppers, avocados, sweet corn, black beans, cilantro, sour cream, salsa, guacamole, cheddar cheese
  1. In a pan, pour a "glug" of olive oil. Once heated, add onions and garlic.
  2. Sauté until onions are slightly soft, and then add in elk meat.
  3. Once meat is broken up, but not fully cooked, add in all the spices.
  4. Finish browning meat and assemble salad.


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