I have to admit I had my doubts about this one. There are a lot of steps and in the end it’s still just a salad right? Well, I’m happy to report that it was worth the work. Most of all I was surprised how awesome the sour cream drizzle was when it blended with the meat mixture. Everything worked so well together and I didn’t even miss the crisp taco shell. I did however toast some Greek pita bread in the oven, cut it into wedges to serve along side.
Believe it or not, with all the steps noted below, I didn’t include a few items because I figured I didn’t need them. So if anyone is interested, just click on the original link to the recipe from Eat, Shrink and Be Merry and there are additional recipes for Chunky Avocado Salsa and Tortilla Bowls.
Adapted from Eat, Shrink and Be Merry via Food Network Canada
This is a multi-step recipe. Spiced sour cream may be made a day in advance, but the taco beef is best if made fresh.
- 1 1/2 pounds extra-lean ground beef
- 1 cup chopped red onions
- 1 cup chopped green bell pepper
- 2 teaspoons minced garlic
- 1 small jalapeño pepper, minced
- 3 tablespoons taco seasoning (see recipe below)
- 2/3 cup reduced-sodium beef broth
- 1/3 cup ketchup
Spiced Sour Cream
- 1 cup sour cream
- 1 teaspoon freshly squeezed lime juice
- 1/2 teaspoon taco seasoning (see recipe below)
- 1/8 teaspoon grated lime zest
- 12 cups chopped romaine or mixed lettuces
- 1 cup canned corn, drained
- 1 cup canned black beans, drained and rinsed
- 2 large avocados, peeled, pitted and diced
- 1 cup packed shredded light sharp (old) cheddar cheese (4 oz/113 g)
- 3-4 Green Onions, sliced
- 4 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon onion powder
Cook beef, onions, green pepper, garlic, and jalapeno in a large (12-inch) non-stick skillet over medium-high heat until beef is no longer pink and vegetables are tender, about 8 minutes. Stir often and break up large pieces of meat as it cooks. Do not drain. Sprinkle taco seasoning over beef, then add broth and ketchup. Mix well. Reduce heat to medium and let mixture cook, uncovered, for 2 minutes. Remove from heat and keep warm.
Spiced Sour Cream
Mix together all ingredients in a small bowl. Cover and refrigerate until ready to use.
To assemble salad (either individual servings or on a large platter), layer ingredients in the following order: lettuce, hot beef mixture, corn, black beans, cheese, sour cream drizzle, avocado, cheese, sour cream drizzle, green onion.
Makes enough seasoning for this recipe. You may wish to double the recipe and store the leftover seasoning in an air-tight container for future use.