Mexican Salad
June 13
With restaurants closed, I read that people are missing Mexican food the most. So today’s salad is a Mexican salad. This is a great family salad. Also this salad has a lot of variation so feel free to experiment.
Serves 4.
Ingredients:
1 package of Taco seasoning mix to your heat (mild, medium, on fire)*
Red leaf lettuce
1 medium onion, cubed
2 cloves of garlic, minced
1 lb. ground beef or dark ground turkey**
2 Tablespoons olive oil
¾ cups hot water
¼ cup lime juice
2 tomatoes, cubed
1 small can of corn
8 oz. guacamole
4 teaspoons sour cream
1 can refried beans, if desired
Corn chips
*I use McCormick thus the ¾ cup of water. If you use a different brand make to directions.
**Any type of protein works here: chicken, pork, tofu
Preparation:
Put olive oil in frying pan and sauté onions and garlic until transparent. Add ground beef and cook. Reduce heat and sprinkle package of Taco seasonings over meat/onion mixture. Add water and mix well. Once the meat/protein has started to absorb the sauce, add lime juice and stir. Turn down to low. Don’t let all the liquid get absorbed because this is part of your salad dressing. Take off the heat if it cooks faster than you can prepare the salad bowls.
In 4 bowls, tear up the salad, top with a tablespoon of heated refried beans, if using. Divide the cubed tomatoes up and layer on salad, do the same with the corn. For fun, line the bowls with corn chips.
Next top with warm meat mixture. Top meat with a large tablespoon of guacamole and a teaspoon of sour cream.
Note: The juice from the meat mixes with the guacamole and sour cream to make your dressing.
June Salad Challenge Index
This will become one of my regulars…yum!
I liked your chicken idea. I’ll try that next.
Good idea. I’m on it.
Enjoy!
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