“Fusion” Taco Salad – 2013 Style
From champagnetime 10 years agoIngredients
- 1/2 lb. ground beef, preferably 15% fat – feel free to up the meat to a pound shopping list
- 15 oz. can refried black beans shopping list
- 1 jalapeno pepper, cleaned of as much membrane and seeds as you wish, minced shopping list
- 1 Tablespoon southwest seasoning (see below) shopping list
- TOPPINGS: shopping list
- 1/2 head of lettuce, shredded shopping list
- 2 cups (8 oz.) shredded cheddar or jack cheese shopping list
- 1 avocado, sliced shopping list
- 2 to 3 plum tomatoes cut in narrow wedges shopping list
- 1/2 medium onion (about 1 cup), thinly sliced shopping list
- 4 green onions, chopped shopping list
- 1/2 cup coarsely chopped kalamata olives shopping list
- 2 cups tortilla chips, tortilla shell bowls, or both (see below) shopping list
- DRESSING: shopping list
- 1 bottle Thousand Island salad dressing (see below) shopping list
- taco sauce shopping list
How to make it
- Brown the beef and drain off any fat accumulated in skillet; stir in beans, jalapeno and Southwest seasoning; just heat through. Set aside and keep warm while you gather and prepare the other ingredients.
- Have all the topping ingredients prepared and in separate bowls; set aside. Pour salad dressing in a bowl and add taco sauce to taste.
- Divide the meat/bean mixture between four shallow soup bowls or taco shell bowls.
- Layer the topping ingredients over the meat mixture. Top the salad with the dressing. Serve with additional tortilla chips, if desired. 6-8 servings.
- a Chef's Journey recipe
- Southwest Seasoning
- Fried Or Oven Baked Tortilla Chips
- Thousand Island Dressing
- Baked Tortilla Bowls
- Wine recommendation: Columbia Crest Two Vine Shiraz and an Australian Sauvignon Blanc are both excellent.
People Who Like This Dish 4
- jaypo Nowhere, Us
- champagnetime Straits Of Juan De Fuca, WA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments