Taco Salad
Portion Size: 1 cup lettuce, 1/2 cup ground beef/bean mixture, 1-2 tablespoons onion, cheese, avocado, chips, dressing and tomato.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 pound lean ground beef | |
| 1 can (15 oz.) kidney beans | Drain liquid |
| 1 tablespoon Chili Powder | |
| ½ teaspoon garlic powder | |
| ½ teaspoon onion powder | |
| ¼ teaspoon crushed red pepper flakes | (optional) |
| ¼ teaspoon dried oregano | |
| ½ teaspoon paprika | |
| 1 teaspoon ground cumin | |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| 1 Head lettuce | Wash, trim and shred lettuce |
| 1 onion | Washed, peeled and diced |
| 8 ounces Light Cheddar or Monterey Jack cheese, shredded | |
| 1 Avocado, (optional) | Wash, peel, remove seed and cube |
| 1 Bag (12 oz.) Baked tortilla chips, broken | |
| 1 Bottle (8oz.) Light French, Ranch or Italian salad dressing | |
| Hot Sauce to taste | |
| 1 Large Tomato | Washed, trimmed and diced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Sauté ground beef. Drain fat | Internal temperature should reach 165 degrees |
| 2 | Add kidney beans and seasonings (chili powder, garlic powder, onion powder, red pepper flakes, dried oregano, paprika, cumin, salt and black pepper). Set aside. Heat through. | |
| 3 | Toss lettuce, onion cheese, cubed avocado, and tortilla chips. | |
| 4 | Add ground beef and beans to salad | |
| 5 | Toss with dressing and hot sauce | |
| 6 | Garnish with avocado, tortillas chips and tomato slices. Serve immediately |
Posted in Beef Lunch Recipes
