Taco Salad

Also known as Aztec Calendar Taco Salad

1 pound ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1 avocado — cut in 1/2″ cubes
2 tablespoons lemon juice
4 cups finely shredded lettuce
1 1/2 cups finely sliced green onions
1 1/2 cups shredded cheddar cheese — sharp
1 cup cherry tomatoes — quartered

Dressing:
14 ounces taco sauce
1/4 cup chopped green chilies
2 tablespoons salad oil
1/2 teaspoon ground cumin
2 cups tortilla chips
1/2 cup sour cream

In a medium skillet cook beef until brown, stirring to break up meat. Drain off drippings and stir in chili powder, cumin and 1/2 teaspoon
salt. Cook over low heat, stirring 3 minutes. Cool.

Place avocado in bowl. sprinkle with lemon juice and remaining 1/4 teaspoon salt. Prepare remaining ingredients for salad, set aside.

In small bowl combine all ingredients for dressing.

To serve arrange in concentric circles, lettuce green onion meat cheese, avocado and tomatoes. Sprinkle chips on top of salad.

Serve immediately with dressing and a dollop of sour cream.

Makes 6 servings.


Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowls, 3/4 – 1.5 – 3 – 4 – 5 – 8 Quart – Cooking Supplies

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