Ingredients with Measurements:
- 1 lb ground beef
- 1 packet taco seasoning
- 1 head of lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup shredded cheddar cheese
- 1/2 cup crushed tortilla chips
- 1/4 cup diced red onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- 1/4 cup salsa
- 1/4 cup guacamole
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Mixing bowl
- Salad bowl
Step-by-step instructions:
1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the taco seasoning and 1/2 cup of water to the skillet. Stir to combine and let simmer for 5 minutes.
3. In a mixing bowl, combine the chopped lettuce, cherry tomatoes, black olives, shredded cheddar cheese, crushed tortilla chips, diced red onion, diced green bell pepper, diced red bell pepper, diced yellow bell pepper, and chopped cilantro.
4. Add the cooked ground beef to the mixing bowl and toss to combine.
5. In a small bowl, mix together the sour cream, salsa, and guacamole to make the dressing.
6. Pour the dressing over the salad and toss to combine.
7. Serve the taco salad with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 425
Fat: 29g
Carbohydrates: 17g
Protein: 25g
Fiber: 5g
Sugar: 5g
Sodium: 950mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of lettuce can be used instead of head lettuce.
- Any type of cheese can be used instead of cheddar cheese.
- Any type of tortilla chips can be used instead of crushed tortilla chips.
- Any type of onion or bell pepper can be used instead of the ones listed.
Variations:
- Add a can of drained and rinsed black beans to the salad for extra protein and fiber.
- Top the salad with sliced avocado for extra healthy fats.
- Use a different type of dressing, such as ranch or Italian, instead of the sour cream, salsa, and guacamole dressing.
Tips and tricks:
- Make sure to drain any excess fat from the cooked ground beef to keep the salad from being too greasy.
- Use a large mixing bowl to make it easier to toss all the ingredients together.
- Serve the salad immediately after adding the dressing to prevent the tortilla chips from getting soggy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The salad is best served cold and should not be reheated.
Presentation ideas:
Serve the salad in a large salad bowl and garnish with extra cilantro and lime wedges.
Garnishes:
Extra cilantro and lime wedges.
Pairings:
The taco salad pairs well with a cold beer or a margarita.
Suggested side dishes:
- Corn on the cob
- Refried beans
- Spanish rice
Troubleshooting advice:
- If the salad seems too dry, add more dressing or a drizzle of olive oil.
- If the salad seems too wet, add more lettuce or tortilla chips.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Taco salad is a popular Tex-Mex dish that originated in the United States in the 1960s.
Flavor profiles:
The taco salad has a savory and slightly spicy flavor from the seasoned ground beef and taco seasoning. The dressing adds a creamy and tangy element to the dish.
Serving suggestions:
Serve the taco salad as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican