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A Cooking Adventure with Thom


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Taco Salad

http://www.theblackpeppercorn.com/2012/09/taco-salad/
Servings: 4

 

Make sure that you only add the corn chips right before serving. One of the most important parts of this salad is the crunch from the chips and having them in for too long will cause them to get soggy.

 

Ingredients


1 pound ground beef
2 tbsp. chili powder
tsp salt
1 tbsp. hot sauce
1 head romaine lettuce, finely chopped
2 tomatoes, diced
1 can red kidney beans, drained
1 can sliced black olives, drained
1 cups grated cheddar cheese
1 bag of corn chips
sour cream (optional)
pickled jalapenos (optional)

Cooking Method


1. Brown the ground beef in a skillet. Drain the grease and then stir the chili powder, salt and hot sauce in with the beef. Remove from the heat and let cool.
2. In a large salad bowl, add the romaine lettuce, tomatoes, beans, olives, cheese and ground beef. Toss until well mixed. (If desired, the salad can be placed in the fridge at this point for a couple of hours until serving time).
3. Crunch the corn chips they are well broken, but not as fine as a powder. Mix in with the salad.
4. Serve immediately so the corn chips stay crispy.

     
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