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Taco Salad II

Source of Recipe


From "The Professional Chef," seventh edition






List of Ingredients



• 1 lb. lean ground beef
  
• 1 cup prepared taco sauce
  
• 1 medium head iceberg lettuce, trimmed, cored and shredded
  
• 4 ounces tortilla chips, or 4 large corn tortilla bowls
  
• 1 cup cooked pinto beans
  
• 1 cup cooked black beans
  
• 1 cup diced tomatoes
  
• 1/4 cup red onion, diced (optional)
  
• 1/2 cup sour cream
  
• 1 cup shredded Cheddar or Monterey jack cheese
  
• 8 pitted black olives
  
• 1 cup salsa fresca (recipe follows) or prepared salsa
  






Instructions



1. Brown the ground beef over medium heat, stirring and breaking up meat until it is fully cooked and no longer red or pink. Drain away the fat, and combine with the taco sauce over low heat, about 3 to 5 minutes just until the sauce thickens. The mixture should hold together and be moist. Remove from heat and cool.
   
   
2. Lay a bed of lettuce on a plate or in the bottom of each tortilla bowl. Layer with beans, taco-meat mixture, tomatoes, onions, sour cream, cheese, olives and salsa. If composing the salad on a plate, garnish with tortilla chips. Serve immediately.
   
   Makes 4 servings.
   
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   SALSA FRESCA
   
   1/4 of a small onion
   1/2 of a small green pepper, seeded
   1 clove garlic
   1 tsp minced, seeded jalapeño pepper
   1 small tomato, cored and chopped
   1 Tbsp chopped cilantro
   2 tsp lime juice
   Salt to taste
   
   Place onion, green pepper, garlic and jalapeño into the bowl of a food processor fitted with the blade attachment. Pulse 5 or 6 times until mixture is chopped to a desirable texture. Remove mixture and place in a small bowl. Add tomatoes, cilantro and lime juice. Combine well. Season with salt to taste. Use immediately or hold under refrigeration. (Makes 1 cup.)