Taco Salad Recipe
There's not a single being who will be able to eat just one, is what I guarantee for this Taco Salad. This Taco Salad when served as a Side Dish will bring happiness in your dining room. No other ingredient will make Taco Salad taste so yummy than Beef. Do try out this Taco Salad recipe. I am eager to know if you like it.
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
4 ounces cooked ground beef, crumbled and chilled
2 ounces drained canned red kidney beans
1 very ripe medium tomato, diced
3 tablespoons lemon juice
2 tablespoons diced onion
2 teaspoons olive oil
1/8 teaspoon each salt, chili powder, and ground cumin
1 to 2 drops hot sauce
4 iceberg lettuce leaves
1 ounce Cheddar cheese,shredded
2 taco shells, broken into pieces
1/4 cup sour cream
Directions
In 1-quart bowl combine all ingredients except lettuce, cheese, and taco shells; cover and refrigerate until ready to serve (at least 30 minutes).
Chill 2 bowls.
Line each chilled bowl with 2 lettuce leaves; spoon an equal amount of beef mixture over each portion of lettuce, then sprinkle each with 1/2 ounce cheese.
Surround each portion with half of the taco shell pieces and top with 2 tablespoons sour cream.
Chill 2 bowls.
Line each chilled bowl with 2 lettuce leaves; spoon an equal amount of beef mixture over each portion of lettuce, then sprinkle each with 1/2 ounce cheese.
Surround each portion with half of the taco shell pieces and top with 2 tablespoons sour cream.
