Taco Salad

Quick Info

Lunch, Dinner Meat 15-30 min 6

Rating

0/5
Taco Salad

Description

Try serving this fun salad in a chip bowl!

Ingredients

  • 1 1/4 lb. lean ground beef
  • 1/3 c. minced yellow onion
  • 2 cloves garlic, minced
  • 1 Serrano pepper, minced
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. chili powder
  • 1/4 tsp. oregano
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 c. low sodium beef broth
  • 1 lime
  • 9 1/2 oz. white corn tortilla chips
  • 1 head green leaf lettuce, chopped
  • 2 Roma tomatoes, diced
  • 5 green onions, sliced
  • 1 avocado, sliced
  • 1 c. canned Pinto beans, rinsed and drained
  • 1 c. finely grated Cheddar cheese
  • 1/2 c. Daisy® Sour Cream

Preparation

Brown the beef over medium high heat for about 4 minutes and drain. Remove the beef from the pan to a clean bowl. Add the minced onion, garlic and Serrano pepper to the hot pan and saute for 2 minutes over medium heat. Return the beef to the pan and add the seasonings: beef broth and the juice from 1/2 of the lime.

Bring the mixture to a simmer and reduce the heat to low. Cook for an additional 5 minutes. Create a bed of chips on each plate and layer on vegetables, beans, beef and Cheddar cheese. Top with a dollop of sour cream. 

*Try serving in a chip bowl instead of using a bed of chips*

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