Beef Taco Salad with Fresh Salsa
This delicious taco salad is a favorite of mine. It can serve a crowd and everyone loves it. I like to use one of my fresh salsa recipes but you are welcome to use your favorite salsa to finish up this easy salad!
Ingredients
6-8 corn tortillas
1 pound hamburger
1 tbsp onion powder
1 tbsp garlic powder
2 tsp dried oregano
2 tsp cumin
2 tsp chili powder
2 tsp paprika
2 cups re-fried beans
1 can kidney beans, drained
2 cups shredded red cabbage
2 cups shredded iceberg lettuce
1 cup chopped cilantro
2 tsp season salt
Instructions
1
To make the corn tortilla shells, invert a muffin tin and carefully mold the corn tortilla between 4 muffin compartments. Be sure to warm the tortillas before trying to form them or they will simply break apart. Once they are molded between four inverted muffin compartments, lightly spray them with vegetable spray and bake in a 350 degree oven until golden brown. Remove from the oven and allow them to cool.
2
Brown the hamburger in a large saute pan, add the onion powder, garlic powder, dried oregano, cumin, chili powder and paprika. Once the hamburger is cooked, add the re-fired beans and the drained can of kidney beans. Mix everything together and set aside until ready to use.
3
Place the shredded red cabbage, iceberg lettuce and cilantro into a large bowl and sprinkle with season salt. Toss everything together to combine and allow the cabbage mixture to sit for 10 minutes.
4
To assemble, fill the bottom of the tortilla shells with the hamburger mixture and top off with some of the cabbage mixture. Place a dollop of fresh salsa on top to finish them off. I used my salsa recipe of which I have highlighted a link to in the description above. Serve and enjoy!
Tags:
Chef BryanCooking with Chef BryanDinner IdeasKUTVKUTV2NewsMexican CuisineMexican food ideasTaco Salad
chefbryan
