Taco salad is a classic dish that combines seasoned ground beef with fresh vegetables and crunchy tortilla chips. This recipe balances savory flavors, making it a satisfying and versatile meal. Easy to prepare and full of texture, it works well for casual dinners or gatherings.
Taco Salad:
1−1/2 Pound Ground beef, Bottled French dressing, 1/4 Cup Onion, chopped, 1/2 Teaspoon Salt, 1/4 Teaspoon Pepper, 1/2 Teaspoon Dried oregano, crushed, 1/2 Head iceberg lettuce, finely shredded, 2 Tomatoes, cut in wedges, 8 Ounce Can corn, drained, 8 Ounce Can garbanzo beans, drain, 1/2 Cup Radish slices, 1−6 1/2 oz Package Tortilla or corn chips, 1 Avocado, peeled and sliced, 4 Ounce Cheddar cheese, shredded, Pitted black olives, sliced, Sour cream.
Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt,pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn,beans, radishes and enough dressing to moisten. Toss lightly. For eachsalad, serve meat mixture over tortilla chips. Top with lettuce mixture,avocado, cheese, olives and sour cream, as desired.
Homemade Taco Seasoning
Mix 6 Teaspoon Chili Powder, 5 Teaspoon Paprika, 4 1/2 Teaspoon Cumin, 3 Teaspoon Onion Powder, 2 1/2 Teaspoon Garlic Powder, 1/8 Teaspoon Cayenne Pepper.
In storage container with tight fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. Makes 21teaspoons (about 1/2 cup). Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix. TIPS: Cumin, an herb, is ground from cumin seeds, and there is no substitute for its flavor.
