You are here

Iceberg Taco Salad

Southern.Crockpot's picture
Ingredients
  Iceberg lettuce head 1
  Lean ground beef 1 Pound
  Vegetable oil 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs) (Use 1 Small Ones)
  Onion 1⁄2 Cup (8 tbs), chopped (1 Small Sized)
  Tomato sauce 8 Ounce (1 Can)
  Chili powder 1 Tablespoon
  Cumin powder 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Tomatoes 2 Medium, cut into wedges
  Green pepper 1 Small, finley diced
  Green pepper 1 Small, finely diced
  Red onion 1 Small, cut into rings
  Avocado 1 , sliced
  Cheddar cheese 1⁄4 Cup (4 tbs), shredded
Directions

GETTING READY
1. Pluck lettuce leaves from the head and wash them thoroughly.
2. Place them in a bowl of ice-chilled water for 30 minutes until ready to serve.

MAKING
3. In a skillet, heat the oil.
4. When hot but not smoking, add the ground beef and onion.
5. Sauté, breaking beef lumps with back of the spoon, until meat is lightly browned.
6. Tip in the tomato sauce and sprinkle spices and salt.
7. Mix well and bring to a boil for flavors to be absorbed.
8. Cover pan, reduce heat and simmer for 30 minutes until beef is cooked and mixture is thick.

FINALIZING
9. Drain lettuce and pat dry then tear into bite size pieces after removing the core.
10. In a bowl, combine the meat mixture, tomato wedges, pepper and onion and toss well.

SERVING
11. On 2 salad plates divide the lettuce.
12. Heap the beef mixture over the lettuce.
13. Top with avocado slices and cheese.
14. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Dish: 
Dressing, Salad
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
2

Rate It

Your rating: None
4.092105
Average: 4.1 (19 votes)