Taco Salad

Whenever I make this taco salad it brings me right back to those family dinners way back when. Nice memories, great food and lots of laughter.

Whenever I make this taco salad it brings me right back to those family dinners way back when. Nice memories, great food and lots of laughter.

Taco Salad

Whenever I make this taco salad it brings me right back to those family dinners way back when. Nice memories, great food and lots of laughter.

 

In a large frying pan on medium heat

Add

2 tablespoons olive oil and sauté 1 chopped onion.

Add

2 lbs ground beef and cook until brown.

Drain and return to stove.

Add 2 tablespoons Taco Seasoning(recipe follows) and 1/4 cup water and stir.

Add more water if needed.

Add 1 cup NM Green Chile Sauce -optional (recipe below)

 

In a large salad bowl

Add

3 heads romaine lettuce-chopped

½ tomato –seeded and chopped

Sprinkle with fresh cilantro-chopped

Add Salt and pepper.

Toss salad with 2 tablespoons olive oil.

Sprinkle with

1 cup-Jalapeno cheese-shredded

 

Plate your salad in large individual bowls.

Top with warm ground beef mixture.

Add a dollop of guacamole and a dollop of sour cream.

Add Cholula Hot Sauce -optional

 

Taco Seasoning

Combine and set aside:

  • 1 rounded tablespoon chili powder
  • ½   teaspoon garlic powder

½   teaspoon red pepper flakes

½ teaspoon paprika

½ teaspoon ground coriander

  • ½ teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

 

 

Guacamole

 

Combine and set aside:

 

half small tomato-seeded and chopped

½ small onion diced

¼ teaspoon garlic powder

1 jalapeno-seeded and chopped

2 tablespoons fresh cilantro-chopped

juice of ½ lemon

sea salt

pepper

let sit for 10 minutes.

Add

2-3 ripe avocados- cubed

mix gently.

 

 

 

To make this recipe extra special I like to add about ½ cup my New Mexico Green Chile Sauce to the ground beef mixture. Its an extra 30 minutes of prep but well worth it. I usually make it ahead of time and keep it in the refrigerator.

 

New Mexico Green Chile Sauce

2 tablespoons olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

1 medium onion – thinly sliced

2 cloves garlic – chopped

1  1/2 cups chicken broth

1  1/2 cups NM Green Chile – chopped or sliced (fresh roasted and peeled, frozen  or canned)

1 small handful of baby whole tomatoes

1 can pinto beans

1 tablespoon cornstarch-optional

In medium saucepan, heat olive oil.

 

Saute onion and garlic until sweated and soft.

Add green chiles and saute for a minute or two to blend the flavors. Sprinkle with cornstarch (optional) and stir.

Add broth slowly and stir. Add pinto beans and a handful of baby tomatoes. Lower the flame, and cook 30-45 minutes. Can last in frig for up to 1 week.

 

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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