Beef Taco Salad
This is a healthy take on a traditional southwest salad. Ground beef is browned and seasoned then served on a bed of greens with fresh tomatoes, grated cheese, corn chips and sour cream. This beef taco salad recipe is a fast and easy recipe that is always a crowd pleaser
Ingredients
- 1 lb ground beef lean
- 1 medium sized onion diced
- 8 oz mushrooms diced
- 1 Tbsp olive oil
- ¾ cup white wine OR chicken stock
- 3 cloves garlic crushed
- 2 tsp red pepper flakes crushed dried
- 1½ tsp paprika
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp oregano dry
- 1 tsp thyme dry
- 4 cup Mixed greens
- ½ cup shredded sharp cheese e.g., Cheddar
- 2 large tomatos chopped
Garnishes
- Corn chips
- Sour cream
Instructions
- Brown onions in oil in a heavy skillet over medium-high heat.
- Stir in mushrooms and cook until slightly golden.
- Add beef and cook until beef is browned. Drain off excess fat.
- Stir in wine or stock and simmer, uncovered, until liquids evaporate; 8 to 12 minutes.
- Stir in garlic, pepper flakes, paprika, salt, cumin, oregano and thyme. Cook for another 2-3 minutes till thoroughly heated and mixed.
- For each serving, place the mixed greens as a base in a salad bowl. Top with the meat mixture, and garnish with cheese and tomato.
- Serve with corn chips and sour cream to taste.
Notes
- Have beef, chicken or turkey leftovers? Remove skin and fat, dice, and add it to the meat mixture.
- Spice amounts are not set in stone: if you want the mix hotter, milder, more cumin flavored, or with any other green herbs flavor you are encouraged to experiment with the quantities.
- For added flavor and color, add freshly chopped green pepper and ½ cup sliced black olives.