Taco Salad Recipe
Taco Salad
The other night the family had a craving for taco salads, so we whipped these up and can I say– they were super delicious!! Maybe not typical Mexican, but yummy just the same! And by looking at the picture can you guess what ingredient I forgot to add?? Being from the “dairy” state, it’s a miracle we ate these without this ingredient!
Here’s what I did to make these taco bowls in a non-fried variety:
Preheat the oven to 400 degrees. Spray each large tortilla shell on both sides with Butter flavored non-cooking spray. Place 2 bowls at a time upside down on a baking sheet and then lay a tortilla over each one and kindda mold them downwards. Bake for 8-10 minutes, watching closely after 5 minutes so they don’t burn. Remove from the oven and let cool.
Taco Salad
INGREDIENTS:
- 1 1/2 pound hamburger meat (96% lean)
- 1 package pork chorizo meat
- 1/2 package low sodium taco seasoning**
- 2 tablespoons olive oil
- 1 onion-sliced
- 1 red pepper-sliced
- 1 yellow pepper-sliced
- 1 orange pepper-sliced
- 2 cloves garlic-diced
- lettuce-shredded
- sour cream or Ranch dressing
- Shredded cheese
- black olives-sliced
DIRECTIONS:
In a large skillet over medium-high heat, brown the hamburger and chorizo together, keep warm. In a small skillet, heat the olive oil over medium-high heat and saute the vegetables until tender and a little browned, set aside.
To make the salads: put the lettuce in the bottom of the shell, followed by the meat, the cheese, the vegetables, the sour cream or Ranch dressing (we prefer the dressing) and top with the black olives.
**I use the lower sodium because there’s more sodium in the chorizo and I only used a half packet, because the flavoring in the chorizo is so good!