Taco Salad

Christy Rost


4burrito-size flour tortillas
nonstick cooking spray
1 ½pounds ground chuck or ground sirloin
1small onion, peeled and diced
2cloves garlic, peeled and minced
1tablespoon taco seasoning
¼cup picante sauce
freshly ground black pepper
1small head Romaine lettuce, chopped
115-ounce can black beans, drained and rinsed
2avocados, peeled, seeded, and cubed, or 1 ½ cups guacamole
2tomatoes, chopped
1medium jalapeno pepper, sliced (optional)
½cup sour cream

Preheat the oven to 350 degrees. Spray the tortillas on both sides with nonstick cooking spray and fit them into 7-inch diameter oven-proof bowls. Place a loosely-gathered ball of foil in the center of each tortilla and bake 8 minutes, or until the edges are light brown. Remove the tortillas from the bowls and place them on a cookie sheet. Remove the foil and bake them an additional 5 minutes, or until the centers are crisp. Transfer them to a wire rack and cool.

Heat a large skillet over medium heat until hot and add the ground beef and diced onion. Cook until the meat crumbles and is no longer pink and the onion is tender. Drain the fat and stir in the minced garlic, taco seasoning, picante sauce, and black pepper. Cook the mixture, stirring constantly, one minute more.

Fill the centers of the tortilla bowls with chopped lettuce and top with the beef mixture, black beans, cubed avocados, chopped tomatoes, sliced jalapenos, and a dollop of sour cream. Serve immediately.

Recipe makes 4 servings.

Category: Meat | Salads