Taco Salad

4 Dec
Taco salad.

Taco salad.

  • 6 to 8 crispy taco chips
  • 1/2 lb extra lean ground beef
  • 1 small onion, finely chopped
  • juice of 1 lime
  • 1 tsp sugar
  • 1 tbsp dijon mustard
  • 2 to 4 tbsp extra virgin olive oil
  • 1 avocado, cubed
  • 5 to 7 cherry tomatoes, halved or quartered
  • 1 head romaine lettuce, washed and coarsely chopped
  • 1 small english cucumber, cubed
  • 1 cup of cheddar cheese, coarsely grated
  • sea salt and freshly ground pepper
  • water

1. Heat a pot on high. Once hot, add in 1 tbsp of oil and onions. Cook until onions are soft (about 5 minutes).

2. Add in garlic, beef and 1 to 2 tbsps of water. The water will help the beef to separate. Stir often.

3. Season with sugar, salt and pepper. Simmer for 30 minutes.

4. Just before the beef is finished cooking, add in half the lime juice.

5. Let the beef cool for a few minutes before adding to the top of the salad. If the beef is too hot, the salad vegetables may wilt and the cheese may melt.  TIP: Cook the beef in advance up to the day before. When ready to use, gently warm.

6. In a large bowl, combine the lettuce, cucumbers, tomatoes and avocado. Season with a light sprinkle of sea salt.

7. To make the dressing, combine the dijon, the remaining lime juice and 2 to 3 tbsps of olive oil. Season with freshly ground pepper.

8. Add the dressing to the vegetables. Toss well.

9. Top dressed salad with beef, then cheddar cheese.

10. Place the shells along the perimeter of the salad.

11. Finished.

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