Taco Salad dinner recipes easy quick simple

iklan 336x280 atas

336x280 tengah

300x600

Taco Salad

Ingredients

Beef Filling

• 1 Tbsp olive oil
• 1.25 lbs lean ground beef
• 1 cup bottled fire roasted salsa
• 2 tsp chili powder
• 1 tsp ground cumin
• Salt and freshly ground black pepper
• 3 Tbsp fresh cilantro

For Salad

• 1 head romaine lettuce or iceberg lettuce, chopped
• 5 oz. tortilla chips, slightly crumbled
• 1 cup Shredded Mexican cheese blend
• 2 roma tomatoes, diced (or 1 1/2 cups grape tomatoes)
• 1 avocado, diced (optional)
• 5 Tbsp Sour cream or Mexican crema (optional)
• 1/4 cup chopped red onion (optional)

Instructions

1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
2. Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
3. Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
4. Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.

Recipe Notes

• If you used a thicker salsa you may want to add a splash of chicken broth or water to thin slightly.  If you used a watery salsa you can let it simmer for a few minutes to reduce.

Time Saving Tips:

• To make the most of your time and to get dinner on the table quickly I like to prep toppings while ground beef is browning.
• You could even use pico de gallo and guacamole from the produce section of the grocery store in place of diced tomatoes and avocados to save prep time.
• You can also buy a large bag of pre-cut romaine lettuce.

 This article and recipe adapted from this site

336x280