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how to make Restaurant's Taco Salad Recipe

My Taco Salad Recipe



Preparation time: about 45 minutes. Serves 4-6.
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Ingredients:
1 head iceberg lettuce, shredded (yes, there is still a “place”
for iceberg)
3-4 tomatoes depending on size, cut into wedges or diced
1 pound LEAN ground beef (preferably natural beef)
1 ounce taco seasoning or your own mixture of spices to
achieve the taste
1 cup Cheddar cheese, grated
1 One pound can of kidney beans, rinsed and drained
1/2 cup black olives, chopped
1 avocado, sliced (or guacamole, or both)
Salsa or Thousand Island Dressing, or both
Sour cream
Tortilla chips
Instructions:
Brown ground beef in a large skillet adding taco seasoning and water
When meat is no longer pink, drain and rinse beans and combine with meat
In a large salad bowl or on individual plates, build salad in this order:
1. lettuce
2. cheese
3. meat
4. tomatoes
5. avocado
6. black olives
Top with scoop of sour cream and guacamole
Garnish with chips around the salad

Serve salsa, guacamole and Thousand Island Dressing on-the-sideIngredients:
1 head iceberg lettuce, shredded (yes, there is still a “place”
for iceberg)
3-4 tomatoes depending on size, cut into wedges or diced
1 pound LEAN ground beef (preferably natural beef)
1 ounce taco seasoning or your own mixture of spices to
achieve the taste
1 cup Cheddar cheese, grated
1 One pound can of kidney beans, rinsed and drained
1/2 cup black olives, chopped
1 avocado, sliced (or guacamole, or both)
Salsa or Thousand Island Dressing, or both
Sour cream
Tortilla chips
Instructions:
Brown ground beef in a large skillet adding taco seasoning and water
When meat is no longer pink, drain and rinse beans and combine with meat
In a large salad bowl or on individual plates, build salad in this order:
1. lettuce
2. cheese
3. meat
4. tomatoes
5. avocado
6. black olives
Top with scoop of sour cream and guacamole
Garnish with chips around the salad
Serve salsa, guacamole and Thousand Island Dressing on-the-side
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