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Mexican Taco Salad With Salsa

Diet.Chef's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Onion 1 Medium, chopped
  Garlic 5 Clove (25 gm), pressed
  Ground beef 1 Pound
  Paprika 1 Teaspoon
  Ground cumin 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Water 1 Cup (16 tbs)
  Tomato paste 6 Ounce (1 Can)
  Romaine lettuce head 1 , leaves rinsed, dried, and chopped
  Tomatoes 2 Medium, chopped
  Cheddar cheese 6 Ounce, grated
  Sour cream 6 Tablespoon
  Green onions 6 , chopped
  Mexican salsa 8 Ounce (1 Jar)
  Salt To Taste
Directions

In a large skillet over medium heat, heat the oil.
Add the onion and cook until translucent, about 4 minutes.
Add the garlic and cook for 1 minute longer.
Turn up the heat to high and add the ground beef.
Brown the meat, stirring constantly, until crumbly, about 4 minutes.
Drain excess fat.
Lower heat and add the paprika, cumin, oregano, chili powder, cayenne, and plenty of salt and pepper.
Add the water and tomato paste, blending well with a wooden spoon.
Bring to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.
To assemble the salad, place the romaine on 4 plates.
Spoon the meat mixture over the lettuce.
Top with tomatoes, cheese, sour cream, green onions, and salsa.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Beef
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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