Taco Salad With Cheese & Cilantro
|Iceberg lettuce head||1 , shredded|
|Romaine head||1 , chopped|
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
|Grated monterey jack cheese||1 Cup (16 tbs)|
|Chopped cilantro||1⁄2 Cup (8 tbs)|
|Tomatoes||2 Large, skinned, seeded, and chopped|
|Scallions||6 , chopped|
|For ground meat mixture|
|Ground beef/Ground chicken / turkey||1 Pound|
|Chili powder||2 Tablespoon|
|Ground cumin||2 Teaspoon|
|Garlic salt||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Limes||4 , juiced|
Place all the salad ingredients in a large salad bowl.
In a medium-size saute pan over medium heat, saute the meat in the oil.
When browned, add the remaining ingredients and saute briefly.
Drain the meat and set aside to cool.
Blend the dressing ingredients well and stir the dressing into the salad.
Mix the meat into the salad.
You can serve in warmed taco salad shells or warmed flour tortillas, or with crispy or soft corn tortillas.
Or you can simply serve it as a salad.