Taco Salad

1. Servings: 5
2. Prep15 minutes
3. Cook10 minutes
4. Ready in: 25 minutes
5. Servings: 5
6. Prep15 minutes
7. Cook10 minutes

Ingredients for Taco Salad

Beef Filling

1. 1 Tbsp olive oil
2. 1.25 lbs lean ground beef
3. 1 cup bottled fire roasted salsa
4. 2 tsp chili powder
5. 1 tsp ground cumin
6. Salt and freshly ground black pepper
7. 3 Tbsp fresh cilantro

For Salad

1. 1 head romaine lettuce or iceberg lettuce, chopped
2. 5 oz. tortilla chips, slightly crumbled
3. 1 cup Shredded Mexican cheese blend
4. 2 roma tomatoes, diced (or 1 1/2 cups grape tomatoes)
5. 1 avocado, diced (optional)
6. 5 Tbsp Sour cream or Mexican crema (optional)
7. 1/4 cup chopped red onion (optional)

Instructions for Taco Salad

• Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
• Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
• Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
• Remove from heat and stir in cilantro.
• Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.

Notes

*If you used a thicker salsa you may want to add a splash of chicken broth or water to thin slightly.  If you used a watery salsa you can let it simmer for a few minutes to reduce.