Taco Salad

We were in the mood for Mexican food (what’s new) but I didn’t feel like making a huge dinner so I grabbed some ground beef at the store and decided to make a big taco salad. I used a bunch of different spices to flavor the beef and threw in whatever vegetables I had in the refrigerator along with black beans and sweet yellow corn. Next, I chopped up some tortillas and baked them for a nice crunchy texture in the salad. This taco salad was an easy dinner that tasted great and we all loved it, kids included.

Taco Salad:

Taco Meat Ingredients:

• 1 tsp olive oil
• 1/2 sweet yellow onion, chopped finely
• 3 cloves of garlic, chopped finely
• 1 1/2 lbs of ground beef
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• Sea salt and freshly cracked black pepper, to taste

Tortilla Strips:

• 6 corn tortillas, chopped into bite-size pieces
• Sea salt, to taste
• Cooking spray

Cilantro Lime Vinaigrette:

• 1/2 cup of fresh cilantro, chopped
• 1/4 cup canola oil
• 1-2 tbsp fresh lime juice
• 1 tbsp red wine vinegar
• 1 clove of garlic, minced
• 1/2 tsp oregano
• Sea salt and fresh cracked pepper, to taste

Salad Ingredients:

• Head of Romaine, cleaned and chopped
• 1/2 cup of black beans, rinsed and drained
• 1/2 cup of frozen sweet corn, thawed
• 1/2 cup of cilantro, chopped
• 1/2 cup of grape tomatoes, diced
• 1/2 cup of black olives, sliced
• 1/2 cup of red, yellow, or orange baby bell peppers, sliced
• 1/2 cup of green onions, diced
• 1/4 cup of sharp cheddar cheese, diced finely (more if you desire)
• 2 avocados, diced

For Serving:

• Salsa
• Sour cream
• Cilantro lime vinaigrette

How to Make a Taco Salad

Cook the onions and meat by heating the olive oil in a large skillet over medium heat. Once hot add the onion and stir frequently for 3-4 minutes; add the garlic and stir constantly for 60 seconds.

Add the ground beef to the onion and garlic mixture and break up the meat really well with the spatula. Add the spices and cook for 8-10 minutes or until the beef is thoroughly cooked. Taste, re-season if necessary. Set aside and let cool.

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Make the tortilla strips by chopping the corn tortillas into bite-sized pieces then place them on the baking sheet. Coat with cooking spray and add sea salt to taste.

Place in the oven and bake for 4-5 minutes; remove from the oven and flip the chips over, return to the oven and bake for an additional 3-4 minutes or until crisp and golden brown.

Make the vinaigrette by combining all ingredients in a bowl. Use an immersion blender or a regular blender to blend the dressing until creamy and smooth. Taste and re-season if needed.

Make the salad by combining all ingredients, toss and serve immediately. Enjoy.