Taco Salad
Prep Time:
20 Minutes
Total Time:
20 Minutes
Serves:
6 (1-3/4 cups per serving)
Ingredients
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1 1/4 pounds lean ground beef
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1/3 cup minced yellow onion
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2 cloves garlic, minced
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1 Serrano pepper, minced
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1 1/2 teaspoons cumin
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1 1/2 teaspoons chili powder
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1/4 teaspoon oregano
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1 teaspoon salt
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1/2 teaspoon pepper
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1/2 cup low sodium beef broth
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1 lime
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9 1/2 ounces white corn tortilla chips
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1 head green leaf lettuce, chopped
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2 Roma tomatoes, diced
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5 green onions, sliced
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1 avocado, sliced
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1 cup canned Pinto beans, rinsed and drained
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1 cup finely grated Cheddar cheese
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1/2 cup Daisy Brand Sour Cream
Directions
Brown the beef over medium high heat for about 4 minutes and drain. Remove the beef from the pan to a clean bowl. Add the minced onion, garlic, and Serrano pepper to the hot pan and sauté for 2 minutes over medium heat. Return the beef to the pan and add the seasonings, beef broth and the juice from 1/2 of the lime. Bring the mixture to a simmer and reduce the heat to low. Cook for an additional 5 minutes. Create a bed of chips on each plate and layer on vegetables, beans, beef, and Cheddar cheese. Top with a dollop of Daisy Brand sour cream. *Try serving in a chip bowl instead of using a bed of chips.