Taco salad is one of our favorite meals, and even if you make it from scratch, it's a pretty easy meal to whip up.
I whipped this up for dinner tonight, and Talia and I agreed it is a real stick-to-your-ribs kind of meal.
One of my main secrets is using corn chips, not tortillas and not taco shells. The corn chips really "go" with this better than anything else.
Makes 6 servings.
ingredients
- 1 head green leaf or butterhead lettuce, torn into bite sized pieces
- 3 medium plum tomatoes, sliced thinly
- 1/2 red onion, sliced thinly
- 1 avocado, peeled and diced into cubes
- 2 lb hamburger
- 1 1/2 cups beef broth
- 1 TB flour
- 4 tsp paprika
- 3 tsp dried minced onion
- 2 tsp salt
- 1 tsp oregano
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 lb shredded cheddar cheese
- 3 oz bag of corn chips
- sour cream or ranch dressing
method
- In a tupperware container, toss together lettuce, tomatoes, onions and avocado. Cover salad and refrigerate.
- Brown 2 lbs of hamburger in large skillet over medium heat, stirring to break into crumbles.
- While meat is browning, measure beef broth into a small bowl. Add flour and whisk until lumps are gone. Add paprika, onion, salt, oregano, cayenne, garlic and cumin.
- When meat is cooked through, add broth mixture to meat and raise heat to high. Stir constantly until it comes to a boil.
- Reduce heat to low and simmer until mixture is thickened, about 10 minutes.
- To serve, place 1/6 of salad on plate, top with 1/6 of taco meat, 2 oz cheddar cheese, and a half ounce of corn chips.
- Serve with sour cream or ranch dressing on the side.
