Taco Salad Recipe

Taco Salad Recipe

This taco salad makes a good meal any time of the year. It's great for eating out side on the deck or in front of the fireplace watching football. It's one of Greg's favorite things to eat.

It is easy to add ingredients or delete them. Layer the salad on one large plate to share or make individual salads.

The salsa vinaigrette is optional and frying your own corn tortillas is also optional.

Taco Salad Ingredients

• 3/4 Cup Finely Chopped Onion
• 1 Large Garlic Clove (Minced)
• 2 Teaspoons Ground Cumin
• 2 Teaspoons Chili Powder
• 1 1/2 Tablespoons Vegetable Oil (Plus Additional for Frying The Tortillas)
• 1 Pound Ground Chuck
• 2 Tablespoons Tomato Paste
• 6 seven Inch Corn Tortillas, Cut Into 1 Inch Triangles (Or Your Favorite Tortilla Chips)
• 8 Cups Shredded Romaine
• 3 Tomatoes (Cut Into Wedges)
• 1 Cup Coarsely Grated Extra Sharp Cheddar
• 1/3 Cup Thinly Sliced Scallion
• Salsa for topping (Optional)

Saute chopped onion and garlic clove in vegetable oil until tender. Add cumin, chili powder and ground chuck, cook until ground beef is browned; add tomato paste blend well and continue to cook until heated.

Heat oil in frying pan until hot. Fry tortilla chips in hot oil until they harden. It just takes a couple minutes, they burn easy. Let drain on a paper towel. Sprinkle with salt while hot (optional).

Salsa Vinaigrette Recipe

• 1 Large Garlic Clove (Chopped)
• 3 Tablespoons Red Wine Vinegar
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon ground cumin, or to taste
• 1/2 cup plus 2 tablespoons olive oil
• 1 cup chopped seeded tomato
• 1 large jalapeno pepper, seeded and chopped

Mix all ingredients in bowl and blend well; toss with shredded romaine and tomato wedges.

Assemble the Taco Salad

Place tortilla chips on serving plate and start layering in the following order; taco meat, shredded romaine and tomato wedges, grated Cheddar, scallions and your favorite salsa.

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