Wednesday, October 10, 2012

Taco Salad

1 head iceberg lettuce, cleaned and shredded
1 1/2 cups sharp cheddar cheese, grated
1/4 cup cilantro, chopped
Taco Salad
12 cherry tomatoes, cut in half
6 green onions, sliced
4 Tablespoons sour cream (optional)
4 Tablespoons fresh salsa (optional)
1 avocado, peeled and sliced
corn tortillas chips
1 lime, quartered

Meat mixture:
1 1/2 pound lean ground beef
2 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic salt
1 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon oregano
pinch of red chili pepper

In a skillet over medium heat, saute the meat until brown. Add chili pepper, cumin
garlic salt, onion powder, paprika, oregano, and chili pepper. (alternately use package of taco mix) and heat.
Place corn chips on a plate, top with heaping amount of lettuce. Spoon some of the meat mixture on top. Garnish with cheese, cilantro, tomato and onions. Top with avocado, salsa and sour cream if desired. Serve with a slice of lime.
Note: This can be served in one large salad bowl or 4 individual ones.

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