You can cook with confidence and style
My Restaurant's Taco Salad Recipe
Preparation time: about 45 minutes. Serves 4-6.
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Ingredients:
1 head iceberg lettuce, shredded (yes, there is still a “place”
for iceberg)
3-4 tomatoes depending on size, cut into wedges or diced
1 pound LEAN ground beef (preferably natural beef)
1 ounce taco seasoning or your own mixture of spices to
achieve the taste
1 cup Cheddar cheese, grated
1 One pound can of kidney beans, rinsed and drained
1/2 cup black olives, chopped
1 avocado, sliced (or guacamole, or both)
Salsa or Thousand Island Dressing, or both
Sour cream
Tortilla chips
Instructions:
Brown ground beef in a large skillet adding taco seasoning and water
When meat is no longer pink, drain and rinse beans and combine with meat
In a large salad bowl or on individual plates, build salad in this order:
- lettuce
- cheese
- meat
- tomatoes
- avocado
- black olives
Top with scoop of sour cream and guacamole
Garnish with chips around the salad
Serve salsa, guacamole and Thousand Island Dressing on-the-side
OLE’!
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