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Taco Salad

Recipes » Salad » Green Salads

Adapted from the America's Test Kitchen cookbook "The Best 30-minute Recipe", a hearty salad that makes a great dinner.

Yield: 4 Servings Ready in 45 minutes

Cuisine: MexicanMain Ingredient: Lettuce|Lettuce|

(5, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 4 Servings

1 tbspvegetable oil

1 onion; minced

2 tbspchili powder

8 garlic cloves; minced

1 lb90% lean ground beef

8 oztomato sauce

1 headgreen lettuce; romaine is great, torn into bite sized pieces

2 tomatoes; cored and chopped

1 avocado; peeled, pitted and cubed

1 cupcheddar cheese; shredded

2 zucchini; cubed

1 cupcorn; fresh or frozen

1 canblack beans; drained and rinsed

Tortilla chips; you can also use pre-bought torti

Sour cream; for garnish

Cilantro; for garnish

For the Dressing:

5 tbspfresh lime juice

1 shallot; peeled

1 jalepeno chile; stemmed and seeded

1 smallgarlic clove; peeled

1 tspsugar

1/2 tspground cumin

Salt

1/2 cupfresh cilantro

3/4 cupextra-virgin olive oil

Taco Salad Preparation

1. For the dressing: In a food processor, finely chop together shallot, jalepeno, garlic, sugar, cumin, cilantro and salt. Add lime juice and oil and blend until emulsified. Set aside.

2. Saute the onion and chile powder in a large skillet until starting to brown. Stir in garlic and cook 30 sec. Add the beek and cook until browned lightly. Stir in tomato sauce and allow flavors to meld and sauce to thicken, 2 minutes. Season with salt and pepper to taste. Set aside and allow to cool to RT.

3. Brown zucchini in another skillet over high heat, allowing the cubes to color but not get mushy. Toss with corn, black beans, and some of the vinaigrette.

4. Assemble the salad: Toss lettuce with vinaigrette to taste. Portion beef, zucchini salad, tomatoes, avocado and cheese on top. Enjoy!