Taco Salad
Description
Instead of tacos on Taco Tuesday, make a taco salad. It's easy to do and delicious with lettuce, seasoned ground beef, black beans, tomatoes, cheese, avocado and sour cream served with tortilla chips.
Ingredients
3/4 c. sour cream, divided
16 oz. salsa, divided
1 oz. favorite taco seasoning packet
1 avocado
1 t. lime juice
1/8 t. salt
1 T. olive oil
1 lb. ground beef
3 T. cilantro, roughly chopped (optional)
1 head iceberg or romaine lettuce, rinsed and chopped
2 Roma tomatoes, diced
2 Jalapeno peppers, seeded and diced
1 c. black beans, drained and rinsed
1 c. whole kernel corn, drained
1/4 c. black olives, drained and sliced
1/3 c. red onion, diced
1 1/2 c. shredded Mexican cheese blend or favorite cheese
4 oz. tortilla chips
Directions
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Dressing:
Combine 1/3 c. sour cream, 1/3 c. salsa, and 1/2 T. taco seasoning; set aside.
Slice the avocado in half lengthwise; discard the pit; scoop pulp into a small bowl; add lime juice and salt; mash with a fork. Cover tightly with plastic wrap, with plastic wrap touching and covering the mixture; set aside.
Meat:
Heat olive oil in a large skillet over medium-high heat. Add ground beef; cook and crumble for 7 minutes, or until brown and cooked through. Discard excess grease.
Reduce heat to low. Add 2 T. taco seasoning; toss to coat. Add cilantro and 3/4 c. salsa. Add more salsa, if desired. Cover partially while preparing the salad.
Salad:
Add lettuce to a large salad bowl or individual serving plates. Add the meat mixture. Top with tomatoes, peppers, black beans, corn, black olives, onions, cheese and mashed avocado. Add a dollop of sour cream to each serving.
Drizzle on salad dressing or serve dressing on the side.
Serve with tortilla chips.
4 servings.