Homemade Taco Salad

Play
PlayPause
 
Ryan Goodwin avatar
Recipe video made by Ryan Published on 07/14/2020, viewed by 333
yield4 portionstotal time25m

This is just one of those dishes that is always in my dinner lineup. It's so easy that there's really not much benefit to ordering out, especially when you can get ahold of some decent tostada bowls.

What you will need

1 Tbsp Olive Oil

1 lb. Ground Beef

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 tsp Onion Powder

1 bunch Scallions

2 large Tomatoes

1 head Iceberg Lettuce

4 Tostada Bowls

5 oz. Black Olives

8 oz. Shredded Monterey Jack

(Nutritional facts 189 calories, 9.28 g fat, 16.84 g carbohydrates, 10.54 g protein, 26 mg cholesterol, 257 mg sodium)

How to cook

1

Play

2

Play

3

Play

4

Play

Heat olive oil in a large frying pan over medium heat.

5

Play

Add the ground beef and break it apart with a wooden spoon.

6

Play

Add the ground cumin.

7

Play

Add the smoked paprika.

8

Play

Add the garlic powder.

9

Play

Add the onion powder. Continue cooking until the beef is browned through.

10

Play

Season as needed with salt. Remove from heat.

11

Play

Wash the scallions and slice thin.

12

Play
Group the wedges into a bundle and dice into medium-sized chunks.

Wash the tomatoes and slice into wedges, removing and discarding the stem. Group the wedges into a bundle and dice into medium-sized chunks.

13

Play
lice thin.

Remove the core and any damaged outer leaves from the iceberg lettuce and slice thin.

14

Play

Assemble as desired.

15

Play

Comments

Avatar placeholder