Taco Salad
Wanna make up a fun and excited taco salad, well look no further because this easy taco salad is easy and delicious.
Ingredients
4-6 tortilla shells, corn or flour
1 pound hamburger
1 tbsp Mexican seasoning (I am using Tajin)
1 head iceberg lettuce, chopped
1 bell pepper, cored and chopped
1/2 red onion, thinly sliced
2 roma tomatoes, chopped
2 avocados, diced
1 cup prepared ranch dressing
1/4 cup sriracha
1 cup crumbled queso fresco
Instructions
1
Preheat your oven to 400 degrees.
2
To make the taco shells invert a muffin tin and place the tortilla shells in-between the inverted muffin cups to hold the shape. Place them in the oven and bake for approximately 20 minutes or until golden brown.
3
While the tortilla shells are baking, fully cook the hamburger. Place the hamburger in a strainer and rinse off excess fat. Return the hamburger to your saute pan and add the seasoning. Stir to combine the hamburger and seasoning. Set aside until ready to use.
4
Meanwhile, in a large bowl, combine the chopped lettuce, bell pepper, red onion, roma tomatoes and diced avocados. Toss to combine and set aside.
5
In a small bowl, combine the prepared ranch and sriracha sauce, stir to combine.
6
To build your taco salad, reheat the meat (if necessary) and add it to the freshly made taco bowls, followed by the crumbled cheese and a handful of the mixed salad. Drizzle with the ranch and sriracha dressing. Serve and enjoy!
Tags:
Chef BryanCinco de Mayo IdeasCooking with Chef BryanEasy SaladsMexican FoodsParty FoodsTaco SaladTacos
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