Categorized:
- Appetizers & Salads
- Beef and Pork
- Main Dish
- Mexican and Southwestern
- Videos
Tagged:
- avocados
- beef
- cheese
- cilantro
- lettuce
- salsa
- sour cream
- tomatoes
- tortilla chips
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
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- 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.
- 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.*
- Remove from heat and stir in cilantro.
- Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.
Notes
- 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.
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