Beefy Taco Salad
Taco Salads are those huge massive salads you'll see at Mexican or Tex-Mex restaurants. They're overflowing salads built, usually, into a gargantuan fried flour tortilla bowl, which has been made and fried with special equipment.
Here, we're going to do the same basic thing, but ... without all the special equipment and with a bowl made from cheese, instead! Yep! A bowl made of cheese!
The other big different would be the use of black soy beans, rather than refried or pinto beans.
You can assemble this with hot or cold ingredients, but the recipe is built with hot fresh ingredients in mind!
Note: The recipe and method for the cheddar cheese bowl is here.
Here, we're going to do the same basic thing, but ... without all the special equipment and with a bowl made from cheese, instead! Yep! A bowl made of cheese!
The other big different would be the use of black soy beans, rather than refried or pinto beans.
You can assemble this with hot or cold ingredients, but the recipe is built with hot fresh ingredients in mind!
Note: The recipe and method for the cheddar cheese bowl is here.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 Servings
Calories: 1248.8925kcal
Ingredients
Salad
- 1 lb ground beef
- 2 tsp cumin seed ground
- 1 tsp coriander seed ground
- 1 small red bell pepper seeded and diced
- 2 each garlic cloves minced
- 1 each jalepeno chillies seeds removed and finely diced
- 1 (15-ounce) can black soy beans drained and washed
- 4 each cheddar cheese bowls
- 4 cup iceberg lettuce shredded
- 1/2 cup salsa mexicana
- 1/2 lb cheddar cheese grated
- 1 whole avocado peeled, quartered and sliced
- salt and fresh cracked pepper to taste
Dressing
- 3/4 cup sour cream
- 2 tbsp lime juice freshly squeezed
- 2 tsp cumin seed ground
- 1 tsp coriander seed ground
- salt and fresh cracked pepper to taste
Instructions
- In a large non-stick sauté pan, brown the ground beef with a little salt and pepper.
- When it is nicely broken up and mostly brown, add the spices, peppers, garlic, jalepeno and black soy beans. Stir and cover. Place on low and allow simmering for about 15 minutes.
- While the beef is simmering, make your dressing. Combine all ingredients and taste. Adjust seasoning with salt and pepper.
- Fill your cheddar bowls with shredded iceberg lettuce.
- Drizzle a healthy amount of dressing on the lettuce.
- After roughly 15 minutes, place 1/4 of the hot beef mixture on each of the salads.
- Top the salad with salsa, grated cheese and sliced avocado. Serve!
Nutrition
Serving: 4g | Calories: 1248.8925kcal | Carbohydrates: 21.48g | Protein: 74.3625g | Fat: 98.0575g | Fiber: 10.885g