Butterleaf Lettuce Taco Salad

Butterleaf Lettuce Taco Salad GROUND TACO

Butterleaf lettuce, thousand island dressing, flour tortilla strips, RollinGreens Ground Taco ME'EAT, topped with black olives, cilantro and green onion.

Serves 4 people


For Ground Taco ME’EAT

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water
  • 2 tbsp olive oil

For Thousand Island Dressing

  • ½ cup Mayonnaise (optional dairy free alternative)
  • ½ cup Ketchup

For the Taco Salad

  • ½ head butterleaf lettuce 
  • 2 flour tortillas
  • 1/2 cup shredded cheese (optional cheese alternative)
  • ½ cup black olives
  • 5 sprigs of cilantro
  • 3 sprigs green onion


  1. For the Ground Taco ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Ground Taco ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the dressing, add 1/2 cup of ketchup and mayonnaise to a small mixing bowl. Mix with a fork until blended. 
  5. For the tortilla strips, cut tortillas in strips. In a medium heated pan, add oil and strips and cook until golden brown.
  6. For the salad, leave leaves whole after washing and place into the bowl. Add cooked Ground Taco ME’EAT, cheese, olives, cilantro, and green onion. dressing. Top with a drizzle of dressing to your liking.

-Enjoy Chef Ko


Ground Taco Plant-Based ME'EAT
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