Layered Taco Salad
Source of Recipe
Aunt Saunny
Ingredients:
For dressing:
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon sugar
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
For beef:
1 medium onion, chopped
3 garlic cloves, finely chopped
1 to 2 fresh Serrano chilies, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 tablespoons olive oil
1 1/2 pound ground chuck
1 (8-ounce) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
For salad:
1 (1/2-pound) firm-ripe avocado
1 head iceberg lettuce, thinly sliced (8 cups)
1 large tomato (1/2 pound), chopped
1/4 pound coarsely grated extra-sharp cheddar (1 1/2 cups)
1 (19-ounce) can black beans, drained and rinsed
1 (6-ounce) can sliced pitted black olives, drained
Preparation:
Make dressing:
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt,
and pepper, then add oil in a stream, whisking until emulsified.
Cook beef:
Cook onion, garlic, chilies to taste, chili powder, and cumin in oil in
a 12-inch heavy skillet over moderate heat, stirring occasionally,
until onion is well softened, about 6 minutes. Add beef and cook, stirring
occasionally and breaking up lumps, until meat is no longer pink, about
5 minutes, and then spoon off any excess fat from skillet. Add tomato
sauce, salt, and pepper to beef and cook, stirring, until slightly
thickened, about 3 minutes. Remove from heat.
Assemble salad:
Peel and pit avocado, then cut into 1/2 inch pieces.
Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef
mixture evenly over lettuce and continue making layers with tomatoes, cheese,
beans, avocado, and olives. Drizzle dressing over salad.
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