Mexican Taco Salad
-
- Prep
- 60 min
-
- Total
- 1 h 30 min
-
- Serving
- 6
Ingredients
Sauce- 250 mL (1 cup) Scotsburn sour cream
- 10 mL (2 tsp) ground cumin
- 30 mL (2 tbsp) freshly squeezed lemon juice
- 45 mL (3 tbsp) fresh coriander, chopped
- to taste: brown sugar
Salad
- 2 onions, finely chopped
- 1 jalapeno pepper, minced
- 3 garlic cloves, minced
- 45 mL (3 tbsp) oil
- 15 mL (1 tbsp) ground cumin
- 675 g (1 ½ lb) ground beef
- 45 mL (3 tbsp) tomato paste
- 60 mL (4 tbsp) mild mexican chili powder
- 500 mL (2 cups) water
- to taste salt and freshly ground pepper
- Sufficient quantity shredded lettuce
- 3 tomatoes, diced
- ½ english cucumber, diced
- 360 g (12 oz) Armstrong mild cheddar cheese, grated
- 12 corn tortillas, cut in strips and fried
Directions
- Combine all the ingredients for the sauce and set aside.
- In a large skillet, sweat the onion, jalapeno and garlic in oil for about 8 minutes.
- Add the cumin and cook another 2 minutes.
- Add the meat and cook, breaking it up with a wooden spoon, until it is no longer pink.
- Add the tomato paste, chilli powder and water.
- Season with salt and pepper and continue cooking until almost all the liquid has evaporated.
- Transfer to the middle of a large serving platter.
- Arrange the shredded lettuce around the meat mixture, top with diced tomatoes and cucumber and sprinkle with cheddar.
- Serve with the tortilla chips and sauce.
Products in this recipe
Sour Cream
Add a little zip to your dips, baked potatoes and casseroles with the fresh tanginess of a tried-and-true favourite: our sour cream!
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