Potluck Taco Salad



This recipe is so delicious and easy to make — perfect for any office or party potluck! Prepared using Path of Life All Natural Tex Mex Corn & Mukimame and Path of Life All Natural Southwest Quinoa.


  • 1 Bag (10 oz) Path of Life All Natural Tex Mex Corn & Mukimame
  • 1 Bag (10 oz) Path of Life All Natural Southwest Quinoa
  • 1 1/4 Ground Beef or Turkey (See Chef's Tip)
  • 1 Small Spanish Onion, chopped
  • 2 Tbsp Taco Seasoning (See Chef's Tip)
  • 1 Cup Grape Tomatoes, halved
  • 2 Cups Tortilla Chips, coarsely crushed
  • 4 oz Colby Jack Cheese, diced
  • 8 Cups Romaine Lettuce, chopped
  • Ranch Dressing and Lime Wedges for serving


Chef’s Tips:

You can use any type of ground meat you have on hand for this recipe.

To make your own taco seasoning combine 1½ tsp each ground cumin and ground coriander, 2 tsp onion powder, 1 tsp each garlic powder and paprika and ½ tsp salt. Mix well.

  1. Cook Tex Mex Corn & Mukimame and Southwest Quinoa according to package instructions and cool to room temperature. Set aside.
  2. Heat a large (12-in.) Skillet over medium high heat. Add beef and onions. Cook 8-10 minutes, stirring occasionally, until beef is cooked through. Stir in taco seasoning. Cook an additional 1 minute and set aside. Cool to room temperature.
  3. In a large mixing bowl combine; Tex Mex Corn & Mukimame, Southwest Quinoa, cooked beef, tomatoes, chips, cheese and lettuce. Mix well. Spread onto a serving platter. Drizzle with dressing and serve with lime wedges.

Feeds: 12