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Otterpond Taco Salad Recipe

Ingredients

How to make it

  • Brown ground and crumble beef in large skillet. When cooked, Line a colander with a couple layers of paper towel and put the beef into the colander to drain.
  • Using the same skillet, return the pan to the heat and saute Dice onions, garlic and poblano pepper then saute in the beef drippings until softened. Return the ground beef to the skillet with veggies and toss well. Mix the Taco Potion #19 into 1/2c of hot water, mix well and pour over mixture and let simmer until liquid is gone.
  • Spread taco shells on a baking pan and toast in the oven set to broil. Keep an eye on them as they brown quite quickly and burnt is burnt. When the shells are toasted, break the shells into small pieces.
  • Grate the cheddar and Monterrey pepper jack cheeses and toss together.
  • In a large salad bowl toss the salad with a red wine vinaigrette then divide into serving plates.
  • Top each salad with 2 tablespoons of the taco meat, top the meat with about two tbsp of the broken taco shell, top the shells with about 1 tbsp of the grated cheese. Adorn the top of the salad with a tablespoon of salsa.
  • Servings 8

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The Cook

otterpond Windermere, FL

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