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
2 tablespoons olive oil and sauté 1 chopped onion.
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
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.
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
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
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
let sit for 10 minutes.
2-3 ripe avocados- cubed
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.