Beef Taco Salad
Serves 4
For Homemade Taco Seasoning:
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
For Salad:
1 pound ground beef (I recommend 85% fat)
8 handfuls salad greens
½ bell pepper, sliced lengthwise and sliced in half
1 cup red cabbage, thinly sliced
1 avocado, diced or sliced lengthwise and sliced in half
2-3 tablespoons jalapenos, finely chopped and diced
1 (16 ounces) can black beans, rinsed and drained
½ red onion, thinly sliced
½-1 cup salsa
½ cup of sour cream
¼ cup green chili sauce, optional
Juice from ½ lime
1 cup crushed tortilla chips
4-6 tablespoons cilantro, coarsely chopped
In a small bowl, combine all of the ingredients for the taco seasoning. Set aside.
Heat a skillet over medium-high heat. Add ground beef and slowly break into bit-sized pieces. As you begin to break the beef down, add the taco seasoning and mix to combine. Let sit, stirring occasionally, for 5 minutes.
To make the salad, cover the bottom of the plate with half of the salad greens. Split all of the ingredients in half and slowly add each component around the outside of the plate. In the middle add the salsa, sour cream, and green chili sauce, if you’re using it. Squeeze half of the lime over each salad and sprinkle with crushed tortilla chips and cilantro.
Enjoy!
