Station 1 Taco Salad
Source of Recipe
the web
Recipe Introduction
Sean Murphy and Jones Pierce, San Diego Fire Station 1
List of Ingredients
2 pounds ground turkey or lean ground beef
2 tablespoons olive oil
1 onion, chopped
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 small can El Pato (tomatoes and hot chiles), or to taste
2 to 3 tablespoons chili powder
Salt, to taste
1 head iceberg lettuce, washed and dried
1 head red leaf lettuce, washed and dried
4 tomatoes, diced
2 carrots, peeled and chopped
1/4 head purple cabbage, shredded
1 cucumber, washed and sliced
2 to 3 small heads broccoli, chopped into bite-size pieces
2 to 3 cups shredded cheddar cheese
1 can kidney beans, drained
1 can garbanzo beans, drained
1 bag plain corn tortilla chips, crushed
2 cups good packaged salsa fresca or homemade salsa
1/2 cup cilantro leaves, torn from the stems
Ranch or oil and vinegar dressing
Recipe
In a large skillet, brown the meat in oil over medium heat. If using ground beef, omit the oil. When the meat is almost done, add the onions, garlic powder, cumin, El Pato and chili powder. Season to taste with salt. Set aside.
Tear the lettuces in bite size pieces and put in a serving bowl. Add the tomatoes, carrots, cabbage, cucumber and broccoli. On a serving platter, arrange the taco meat, cheese, kidney and garbanzo beans, and crushed tortilla chips. Allow each person to build their own salad, adding the salsa, cilantro and salad dressings as they like.
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