 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3 tablespoon(s) canola |
1 pound(s) chuck |
2 scallions, chopped thin |
1 packet taco seasoning |
1 cup(s) roasted corn, drained |
1 cup(s) cilantro, coarsely chopped |
1 shredded carrot |
1 can(s) black beans, rinsed and drained |
1/2 cup(s) shredded sharp cheddar |
1/2 cup(s) shredded monterey jack |
1 ripe avocado, sliced thin |
1 head(s) lettuce |
1/2 cup(s) olive oil |
2 tablespoon(s) lime juice |
1 tablespoon(s) rice wine vinegar |
1 tablespoon(s) red wine vinegar |
1/2 teaspoon(s) onion powder |
1/2 teaspoon(s) kosher salt and pepper |
Directions:
1. Heat a fry pan on medium-high heat until hot. Pour the canola oil in and coat the bottom of the pan. Add the meat, breaking it up and letting it brown. When the meat starts to sizzle, add the packet of taco seasoning mix and 1 cup of water. Cook according to package directions. When done, drain the fat and set the meat aside to cool to room temperature.
2. To make the vinaigrette dressing: Place all the ingredients in a glass bowl and whisk, cover and set aside. Can be made 3 days ahead and kept for a week in the refrigerator.
3. Chop the lettuce, arugula and baby romaine into small chunks and add to a large salad bowl. Add the scallions, corn, carrot, cilantro, black beans and cheese. Sprinkle 1/2 teaspoon of kosher salt and vinaigrette dressing, mixing well.
4. Add the avocado and toss gently. Serve with your favorite salsa, extra lime wedges, a dollop of guacamole and some crushed tortilla chip
|
|