Taco Salad
Ingredients
-
1
head
lettuce (washed and chopped, any variety)
-
2
tablespoons
olive oil (or butter)
-
½
cup
onion (diced)
-
½
lb
ground beef (preferably locally raised grass-fed beef)
-
½
cup
kidney beans (or pinto, or black beans)
-
¾
teaspoon
chili powder
-
½
teaspoon
cumin (+ extra for tortillas)
-
¼
teaspoon
oregano
-
to taste
salt
-
to taste
pepper
-
4
pieces
corn tortillas
-
1
cup
Monterey Jack cheese (grated (+ extra for tortillas))
-
2
pieces
tomatoes (diced (or pico de gallo))
-
½
cup
sour cream
-
1
bunch
cilantro
-
1
piece
lime
Instructions
- Preheat the broiler in your oven on high.
- Melt the butter or oil in a sauté pan over medium heat and add the onions, cooking until softened.
- Add the ground beef and beans, breaking up the beef while it browns. Season with chili powder, cumin, oregano, salt, and pepper.
- Place the tortillas on a baking sheet, sprinkle with cheese and cumin, and broil for 2-3 minutes until lightly brown.
- Spread the lettuce on a serving platter and top with rows of tomatoes, cheese, and sour cream.
- Add the cooked beef mixture to the platter and slice the tortillas before adding them as well.
- Garnish with fresh cilantro and lime juice, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
497
Total fat
34g
Total carbohydrates
28g
Total protein
23g
Sodium
250mg
Cholesterol
80mg
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