Wednesday, August 11, 2010

Taco Salad

Servings: 8 Lunch or 6 Dinner 
 Beef Mixture:
1 1/2 lbs extra-lean Ground Beef
1 Cup chopped Onion
1 large Jalapeno Pepper, seeded and minced
2 tsp minced Garlic
1 Tbsp Chili Powder
2 tsp ground Cumin
2 Cups quartered Grape Tomatoes
1/3 Cup Ketchup
1/2 tsp Salt
1/4 tsp Black Pepper

12 Cups torn Romaine Lettuce and/or Iceberg Lettuce
1 Cup canned Corn, drained
1 Cup canned Black Beans, drained and rinsed
1/2 Cup diced Green Bell Pepper
1 Cup packed shredded Sharp Cheddar Cheese
1 Cup quartered Grape Tomatoes
1/3 Cup chopped Green Onions
1 small ripe Avocado, peeled and sliced
1 Cup each Sour Cream and Salsa
1/2 Cup crushed Tortilla Chips
~ Heat a large skillet over medium heat, add Beef, Onions, Jalapeno Pepper, and Garlic. Cook and stir until Beef is no longer pink, breaking up any large pieces. Add Chili Powder and Cumin, cook 1 more minute. Add Grape Tomatoes, Ketchup, Salt, and Pepper. Cook and stir for 2 more minutes.Remove from skillet and set aside. 
~ To assemble - spread Lettuce over plates, top with (room temp) Beef Mixture, followed by Corn, Beans, Green Pepper, Cheese, Tomatoes, Green Onions, and Avocado Slices. Top with Sour Cream and Salsa, just before serving. You can also add crushed up Tortilla Chips on top for a little added crunch.

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