Taco Salad
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- salt & pepper to taste
- 1 tsp paprika
- 2 tsp cumin
- 1 tsp chili powder
- 1 head iceberg lettuce
- 2 red bell pepper
- 3 tomatoes
- 1 can (11 oz.) canned corn drained
- 1 can (10.5 oz.) canned kidney beans drained
- ½ bunch green onions
- 14 oz sour cream or crème fraîche
- 7 oz shredded cheddar cheese
- 1 can (16 oz.) salsa or fresh salsa of choice
- 1 bag bag of tortilla chips
Instructions
- In neutral oil, brown the ground beef for 5-7 minutes until crumbly. Season with salt, pepper, paprika, chili powder, and cumin.
- Wash the lettuce and cut into thin strips. Wash and dice the tomatoes and bell pepper. Drain the corn and kidney beans.
- Clean and wash the green onions and chop them finely. Mix the sour cream or crème fraîche with the chopped green onions.
- In a large bowl, combine the ingredients, starting with the lettuce, then followed by the diced tomatoes and bell pepper. Now add the gorn, beans, and ground beef. You can layer the ingredients or mix them colorfully according to your taste and preference.
- Top with sour cream, salsa, and shredded cheddar cheese.
- Refrigerate the salad until serving. Add the tortilla chips just before serving.
Notes
- Looking to make your salad vegetarian-friendly? No problem! Simply swap out the ground beef with a plant-based alternative such as veggie ground beef or add more kidney beans to the salad. Black beans, of course, are also phenomenal.
- Instead of green onions, you can also stir fresh herbs, lime juice, or garlic into the sour cream to add a flavorful twist.
- Of course, your ground beef can be seasoned with mixes and seasonings of your taste! Chipotle, cumin, and general taco mixes are all good choices.