Tasty Taco Salad

At a glance this recipe may look a little tedious, but it’s a snap!  The steps go quickly and the result is fabulous! 

Ingredients

Taco Beef

• 1 1/2 pounds Meridian Extra-lean Ground Beef
• 1 cup chopped red onions
• 1 cup chopped green bell pepper
• 2 teaspoons minced garlic
• 1 small jalapeno pepper, minced
• 3 tablespoons taco seasoning (see recipe below)
• 2/3 cup reduced-sodium beef broth
• 1/3 cup ketchup

Chunky Avocado Salsa

• 2 cups quartered grape tomatoes
• 2 large avocados, peeled, pitted and diced
• 2/3 cup minced red onions
• 2 tablespoons minced fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon sugar
• 1/2 teaspoon each salt and freshly ground black pepper

Spiced Sour Cream

• 1 cup sour cream (you can use light)
• 1 teaspoon freshly squeezed lime juice
• 1/2 teaspoon taco seasoning (store bought OR use optional recipe below)
• 1/8 teaspoon grated lime zest

Salad

• 12 cups chopped romaine or mixed lettuces
• 1 cup canned corn, drained
• 1 cup canned black beans, drained and rinsed
• 1 cup packed shredded light sharp (old) cheddar cheese (4 oz/113 g)

Tortilla Bowls

• 6 whole grain tortillias
• 1 to 2 tbsp olive oil
• taco seasoning (see recipe below)

Taco Seasoning

• 4 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon onion powder

Directions

Taco Beef

1. Cook ground beef, onions, green pepper, garlic, and jalapeno in a large skillet over medium-high heat until beef is no longer pink and vegetables are tender, about 8 minutes. Stir often and break up large pieces of meat as it cooks. Do not drain. Sprinkle taco seasoning over beef, then add broth and ketchup. Mix well. Reduce heat to medium and let mixture cook, uncovered, for 2 minutes. Remove from heat and keep warm.

Chunky Avocado Salsa

1. Gently toss together all ingredients in a medium bowl. Cover and refrigerate until ready to use. Note: This salsa tastes best if made just before serving

Spiced Sour Cream

1. Mix together all ingredients in a small bowl. Cover and refrigerate until ready to use.

Salad

1. To assemble salad (either individual servings or on a large platter), layer ingredients in the following order: lettuce, hot beef mixture, corn, black beans, bheese, sour cream drizzle, avocado salsa, cheese, sour cream drizzle.

Tortilla Bowls

1. Mix 1 to 2 tbsp olive oil with ¼ to ½ tsp taco seasoning mix. Using a pastry brush, coat both sides of 6 small whole grain tortillas with oil mixture. Press tortillas into deep disposable tin bowls. Bake at 400ºF for 8 minutes. Remove from oven and let cool. Tortillas will crisp as they cool. If not using immediately, cover with plastic wrap and store at room temperature for up to 1 day. Note: Tortillas must be very fresh (soft) in order for this to work. They can be microwaved for a few seconds to soften if necessary.

Taco Seasoning

1. Makes enough seasoning for this recipe. You may wish to double the recipe and store the leftover seasoning in an air-tight container for future use.