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Shredded Beef Taco Salad
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Shredded Beef Taco Salad

Course Main, Salad
Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven
  • Tortilla Mold or Ovensafe Bowl

Ingredients

Shredded Beef:

  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp freshly cracked black pepper
  • 1½ lbs. of chuck or round roast
  • 1 tbsp olive oil
  • 1 7-oz can of whole green chiles, reserve the juice
  • 2 cups of beef broth
  • 5 cloves of garlic chopped

Flour Tortilla Bowls:

  • 4 flour tortillas
  • Olive oil cooking spray

Salad Toppings:

  • Black beans drained and rinsed
  • Romaine or iceberg lettuce chopped finely
  • ½ yellow onion diced
  • Green onions chopped
  • Cherry or Roma tomatoes, diced
  • Black olives sliced
  • Cheddar cheese shredded (cotija cheese works great too)
  • Sour cream
  • Guacamole
  • Salsa
  • Cilantro chopped

Instructions

  • Preheat the oven to 275 degrees.
  • Prepare the shredded beef by combining the chili powder, paprika, garlic powder, cumin, coriander, oregano, salt, and black pepper. Rub the chuck roast evenly with the seasoning blend.
  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Sear the beef on all sides.
  • Spread the green chiles over and around the roast. Add beef broth, reserved green chile juice, and chopped garlic.
  • Cook the beef by covering the Dutch oven and placing it in the oven. Cook for 4-5 hours, until it shreds easily.  Side Note:  Check on the roast every couple of hours to make sure there is plenty of liquid–if it's low, add more broth.
  • Shred the meat and mix it into the remaining liquid. Taste and re-season if necessary.
  • Prepare the tortilla bowls by preheating the oven to 350 degrees.
  • Coat the ovenproof tortilla bowl with olive oil cooking spray.  Side Note: You can also use an oven-safe bowl turned upside down and drape the tortilla over it.
  • Spray the tortilla with olive oil cooking spray.
  • Bake the tortillas for 10-15 minutes or until golden brown and crisp. Let cool slightly.
  • To serve the taco salad, layer the tortilla bowl with a bit of lettuce to prevent it from getting soggy.
  • Next comes the black beans, shredded beef, onion, green onion, tomatoes, olives, cheese, sour cream, guacamole, salsa, and cilantro. Enjoy.