 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A family favorite frequently made on busy weeknights. Taco salads are fun and variations endless. This is an easy, quick dinner that can become a family event with all gathering to build their own custom salad. Ingredients:
1 lb ground beef 93 / 7 |
1 cup onions, raw |
1 poblano pepper |
3 oz monterey pepper jack cheese |
3 oz extra sharp cheddar cheese |
1 cup salsa |
2 tbsp taco potion 19 alton brown |
1/2 cup hot water |
2 bags mixed green salad (pre-washed) |
1/2 cup balsamic vinaigrette |
4 taco shells, toasted |
Directions:
1. Brown ground and crumble beef in large skillet. When cooked, Line a colander with a couple layers of paper towel and put the beef into the colander to drain.
2. Using the same skillet, return the pan to the heat and saute Dice onions, garlic and poblano pepper then saute in the beef drippings until softened. Return the ground beef to the skillet with veggies and toss well. Mix the Taco Potion #19 into 1/2c of hot water, mix well and pour over mixture and let simmer until liquid is gone.
3. Spread taco shells on a baking pan and toast in the oven set to broil. Keep an eye on them as they brown quite quickly and burnt is burnt. When the shells are toasted, break the shells into small pieces.
4. Grate the cheddar and Monterrey pepper jack cheeses and toss together.
5. In a large salad bowl toss the salad with a red wine vinaigrette then divide into serving plates.
6. Top each salad with 2 tablespoons of the taco meat, top the meat with about two tbsp of the broken taco shell, top the shells with about 1 tbsp of the grated cheese. Adorn the top of the salad with a tablespoon of salsa.
7. Servings 8
|
|