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Fay Stout | all galleries >> Galleries >> My Recipe Box > Taco Salad
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Taco Salad

The first time I had ever eaten a taco salad was when I would visit my daughter at the University of North Texas and I fell in love with it.
It is a simple concoction of chips, ground beef, lettuce, beans, cheese, guacamole and sour cream.
I like the variety of textures along with the spices and if you like a little heat, just add some chopped jalapeno or serrano peppers.

Since I am trying to eat mostly vegetarian, I substituted the Morning Star Crumbles for the beef and it worked very well in this recipe.

1 lb. GROUND BEEF (I used 12 oz. Morning Star Crumbles)
1 small ONION, chopped
1 (16-ounce) can KIDNEY BEANS, drained
1 (14 3/4 ounce) can CREAMED CORN
1 (1 1/4 ounce) envelope TACO SEASONING MIX
1 (10 1/2 ounce) package CORN CHIPS
2 c. (8 ounces) shredded CHEDDAR CHEESE
2 ROMA TOMATOES, chopped
3 SCALLIONS, thinly sliced
1 or 2 JALAPENO or SERRANO PEPPERS, finely diced
GUACAMOLE, to garnish
SOUR CREAM, to garnish

Brown the ground beef (or vegetarian substitute) and onion in a large skillet over medium heat stirring until beef crumbles.
Drain and return to skillet.
Stir in beans, corn and seasoning mix.

Layer corn chips, ground beef mixture, and torn lettuce evenly on individual salad plates.
Top with cheese, tomato, scallions and peppers.
Garnish with guacamole and sour cream.

Serves 8

Canon EOS 5D Mark II
1/25s f/9.0 at 85.0mm iso1250 full exif

other sizes: small medium large auto
Martin Lamoon21-Oct-2013 18:27
Now that looks good!
Isabel Cutler21-Oct-2013 10:13
I, too, have used the crumbles for tacos and chili. You'd never know they were not made with beef.
Chris21-Oct-2013 05:21
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