Taco Salad

 

Templeton Hills Taco Salad

2 tablespoons olive oil
1 onion chopped
3 garlic cloves, minced
1 pound ground beef
1 tablespoon taco seasoning-see note
1 head iceberg lettuce, romaine, or lettuce of choice
2 tomatoes, chopped
1 avocado, cubed
2-3 green onions, minced
cheddar cheese
tortilla chips
¼ cup chopped fresh cilantro
salsa of choice

Heat olive oil in a pan over medium heat. Add onion and sauté until translucent. Add garlic and meat. Brown meat, add taco seasoning and ½ cup water as needed. Allow flavors in the seasoning to bloom with the meat. While meat is cooking, chop lettuce and mix in tomatoes, avocado, and green onions. Divide chips and salad mix onto four plates. Add meat and top with cheese, cilantro, and salsa.

Taco Seasoning from Home for Dinner by Beverley Black Michels. Used with permission of the author.
3 teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons salt
1 teaspoon dried chopped onion
1 teaspoon ground red (cayenne) pepper
¼ teaspoon garlic powder
¼ teaspoon onion salt

Mix all of the above spices in a small bowl. (I like to make it in quantity and keep it in the freezer to use as needed)

Enjoy!

Taco saladWikipedia: The taco salad is a Mexican-inspired dish, with many variations, which first appeared in America in the 1960s.