Taco Salad Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Chili powder | 2 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| 1 pound ground beef chuck | ||
| Tomato sauce | 1 Can (10oz) | |
| 1 head iceberg lettuce, cut into quarters and very thinly sliced | ||
| Ripe tomato | 1 Large, chopped | |
| 1 ripe avocado, peeled, pitted, and chopped | ||
| Sharp cheddar cheese | 4 Ounce, shredded | |
| Sour cream | 3 Tablespoon | |
| 1 cup loosely packed small fresh cilantro leaves | ||
| Tortilla chips | 5 Ounce | |
Directions
1. In 10-inch skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, chili powder, and cumin; cook 30 seconds. Add ground beef, breaking up meat with side of spoon; cook until no longer pink, about 5 minutes. Stir in tomato sauce; cook 5 minutes longer.
2. Divide lettuce among dinner plates. Spoon warm beef mixture on top of lettuce. Top with tomato, avocado, and Cheddar. Top each serving with some sour cream and sprinkle with cilantro. Tuck tortilla chips around edge of each plate.
2. Divide lettuce among dinner plates. Spoon warm beef mixture on top of lettuce. Top with tomato, avocado, and Cheddar. Top each serving with some sour cream and sprinkle with cilantro. Tuck tortilla chips around edge of each plate.
Chef
