Taco Salad
Serves 6-8
Who doesn’t love crunching on a taco and not having to worry that it will fall apart in your hand? This simple salad has all the flavors of a hardshell beef taco but can be eaten with a fork. If you like your tacos a little spicier, simply add salsa or hot sauce. Other optional toppings include diced avocado, chopped cilantro, sour cream or corn. I made the taco seasoning from scratch but there’s no shame in using a pre-packaged mix.
For taco seasoning:
2 teaspoons chili powder
11⁄2 teaspoons ground cumin
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
For salad:
1 pound lean ground beef
3/4 cup water
1 head of iceberg or romaine lettuce, chopped
2 Roma tomatoes, diced
1/4 cup sliced black olives
1/4 cup chopped green onion
1 15-ounce can pinto or black beans, rinsed and drained
1 cup shredded cheddar cheese
1 cup Catalina or French dressing, bottled or homemade
2 cups tortilla chips or Doritos, crushed
Make taco seasoning mix: Measure out all the ingredients in a small bowl. Mix well. Taste and adjust salt or spices as desired.
In a large skillet, cook beef over medium heat 6-8 minutes or until it’s no longer pink and breaks into crumbles. Drain and stir in taco seasoning and water; bring to a boil. Reduce heat and simmer, uncovered, for 4-6 minutes or until thickened, stirring occasionally. Cool slightly.
In a large bowl, toss lettuce with tomatoes, olives, green onions, beans and cheese. Top with beef mixture and crushed chips; drizzle with dressing and toss to combine.