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Taco Salad

Country.Chef's picture
Ingredients
  Vegetable oil 2 Teaspoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), finely chopped
  Chili powder 2 Tablespoon
  Ground cumin 1 Teaspoon
  Ground beef chuck 1 Pound
  Tomato sauce 8 Ounce (1 Can)
  Iceberg lettuce head 1 , cut into quarters and very thinly sliced
  Ripe tomato 10 Ounce, chopped (1 Large Piece)
  Ripe avocado 1 , peeled, pitted and chopped
  Sharp cheddar cheese 4 Ounce, shredded to 1 cup
  Sour cream 3 Tablespoon
  Small cilantro 1 Cup (16 tbs) (Loosely Packed For Measuring)
  Tortilla chips 5 Ounce
Directions

1. In 10-inch skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, chili powder, and cumin; cook 30 seconds. Add ground beef, breaking up meat with side of spoon; cook until no longer pink, about 5 minutes. Stir in tomato sauce; cook 5 minutes longer.
2. Divide lettuce among dinner plates. Spoon warm beef mixture on top of lettuce. Top with tomato, avocado, and Cheddar. Top each serving with some sour cream and sprinkle with cilantro. Tuck tortilla chips around edge of each plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Salad
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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