Taco Salad
Posted in /Cooking/Side_Dishes/Salads on Tuesday, February 05, 2019
This is one of the first labs I do with my grade 10s. They love it...even though there are "beans" in it! I use this one because it has meat and veggies, so there is the possibility of cross-contamination. So far (knock-on-wood) I have not had a single student cut their veggies on the same cutting board as they're meat!
Yield: 4 Salads
Dressing Ingredients
125 mL sour cream
20 mL mayonnaise
1 tsp lime juice
Pinch cumin
1/4 tsp chili powder
1/4 cup salsa
pinch of salt
Salad Ingredients
1/2 lb. lean ground beef (if vegetarian add black beans)
1/4 finely sliced onion
1/2 bell pepper cut julienne style
1/2 cup mild salsa
1/2 tsp chili powder
1/2 cup drained & rinsed Kidney Beans (NOT optional for my students)
1/4 head shredded iceberg lettuce, washed (or something tastier)
1 handfuls of tortilla chips per plate
1/2 cup grated cheddar cheese
1 Tbsp oil
Directions
- In a blender combine the dressing ingredients, puree then set aside
- In a large skillet/frying pan on medium heat, brown ground beef with a tablespoon of oil until beef is lightly brown. If making a vegetarian version, warm up beans in frying pan, do not try to brown them.
- Drain off any grease in designated container such as an old can. Or put into a bowl and wait for it to cool enough to put into compost. Do not pour down the sink or it could cause a clog.
- Add onions and bell peppers cook until onions are translucent
- Add salsa, chili powder, & kidney beans; mix well.
- Cook over low heat for 5 minutes or until thoroughly heated.
- On individual plates assemble salads in any order as you choose by combining the tortilla chips (whole or crunched), meat/bean mixture, shredded lettuce, grated cheese.
- Drizzle dressing over top and enjoy.
Writeback