- 1/2 pound ground beef
- 1/2 Medium-sized onion
- A couple of cloves of garlic
- Large tomato
- 1 can red beans
- Romaine lettuce or romaine salad mix
- Shredded Cheese
- Tortilla chips
- Sour Cream
- 1/2 cup of salsa
- Cumin (not pictured)
- Chili powder (not pictured)
May 10, 2011
Recipe Post: Taco Salad
This is another long-time favorite. In fact, I think it's the first real "recipe" type thing I ever made, right after we got married. It's definitely a two-person meal, but I'm sure a creative person with a large skillet could multiply it.
Yeah, it's got a lot of elements.
First, heat up some EVOO on medium to medium-low.
Then chop up the half an onion and throw in the pan.
Press the couple (or a few) cloves of garlic in with the onion and add the ground beef.
While that's browning, add a tablespoon each of the cumin and chili powder. I probably add closer to two, but I eyeball it. Start with 1 Tbsp each to be safe. I haven't actually measured the spices in years.
Then once the meat is browned, add the beans and tomato and stir until warm through and tomato starts to break down.
While that's cooking, mix 1/2 (ish) of salsa with a tablespoon (ish) of sour cream. This creates a nice dressing you can use with any salad, btw.
After the tomato has broken down and the beans are heated through, turn off heat and stir in the dressing.
The original recipe didn't add the cheese or chips, and also called for some fresh finely-chopped cilantro, which you add at the same time as the dressing. Of course, that's the lean version.
We aren't big on cilantro, and I like the texture of the chips. And please, who doesn't want to add cheese to just about everything? So this is our version.
Hope you enjoy!!