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Recipes

Taco Salad

servings: 4
Taco Salad

prep time

10

total time

27

ingredients

22

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Taco Salad

servings: 4
INGREDIENTS:
ingredients

Taco Salad Meat:

  • 1 lb. ground turkey, beef, pork, or chicken
  • 1 Tbsp. salt
  • 2 tsp. chipotle powder
  • ½ tsp. cumin powder
  • 2 cloves of garlic, sliced
  • 8 oz. canned pinto beans (approximately ½ of a 15 oz. can)
  • 8 oz. canned fire roasted canned diced tomato (approximately ½ of a 15 oz. can)
  • ¾ cup Hood® Heavy Cream
  • 6 Tbsp. canola oil

Lime Chipotle Cream:

Remaining Salad Ingredients:

  • 1 head of iceberg, quartered
  • 2 avocados, sliced
  • 1 green or red jalapeno pepper, sliced
  • 2 tomatoes, quartered
  • 1 lime, cut into eight wedges

Garnish:

  • 2 ears of corn (cut off cobb and used raw as garnish)
  • Corn tortilla chips (flavored or plain)
  • Sprigs of cilantro
  • Sliced scallions
DIRECTIONS:
directions

In a large skillet, heat canola oil until very hot (will show a light smoke) and add in meat of choice and all seasonings. Stir occasionally until fully cooked, about five minutes. Next, add beans, tomato, and Hood® Heavy Cream, stew on low for about 7 minutes or until mixture becomes thick. Pull off of heat and reserve while you build the salad.

Assembly:

Put a quarter of the head of lettuce on each plate. Put tomato on top of the lettuce, dress generously with lime chipotle cream, and top the salad taco meat. Garnish the salad with avocado, corn, cilantro, jalapeno, scallions and tortilla chips. Eat immediately!

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