Taco Salad
I was at our local eatery the other day for lunch with my daughter and her husband. They have a Taco Salad on the menu, which they charge $15.99 plus tax for. It is a very popular menu item and is ginormous in size! You always see a lot of people ordering it.
I was there for lunch with friends once and several of them had ordered it so I got to see it up close. I have always felt that it was a bit overpriced. It was mostly taco bowl, with not a lot of salad in the middle, and a somewhat chintzy topping.
Maybe it is just me, but, I would rather make a Taco Salad for myself at home. That way I can control what goes into it, etc. I am not a huge fan of ground beef anyways, and would always rather have ground turkey in its place. I find that if I make my own salad at home I always know that my lettuce is really fresh as well as the other ingredients.
You can call me picky. That’s okay. I wear the badge of the picky diner proudly! I like to get what I am paying for!
This recipe I am sharing with you today had been adapted from The Better Homes & Gardens All-time Favorites Cookbook. I have always loved the BH & G cookbooks. They are filled with reliable recipes and this book is no different. It contains 70 years of the best-loved recipes from America’s best selling cookbook, put out by Better Homes & Gardens. I purchased mine second hand, but in very good condition.
Published in 1999 it contains recipes going back to the 1930′s. All of the old favorites are here. I adore vintage cookbooks and vintage recipes. This recipe for Taco Salad is from their 1968 cookbook. It is a hearty salad spin-off of the traditional and popular hand-held taco!
- 1 recipe tortilla cups (see notes)
- 1/2 pound extra lean ground beef or turkey (227g)
- 3 cloves of garlic, peeled and minced
- 1 (15oz/425g) tin of black beans or kidney beans, drained and rinsed
- 1 (8 ounce/227g) jar of taco sauce
- 3/4 cup (98g) sweet corn (optional)
- 1 TBS chili powder (in the UK do not use regular chili powder, but a very mild one)
- 6 cups shredded romaine lettuce
- 2 medium tomatoes, chopped
- 1 green bell pepper, trimmed and chopped
- 4 spring onions, trimmed, washed and thinly sliced
- 1 medium avocado, pitted, peeled and sliced (optional)
- 3/4 cup (85g) grated sharp cheddar cheese
- Dairy sour cream
- salsa
- taco sauce
- lime wedges
To make the tortilla cups: Lightly brush one side of six (9 or 10 inch) flour tortillas with a small amount of water, or spray with non-stick low fat cooking spray. Coat six oven-safe bowls or 2 cup individual casserole dishes with some cooking spray. Drape and press the tortillas, coated sides up, into the bowls or casserole dishes. Place a ball of foil into the center of each tortilla. Bake in a 350*F/180*C/ gas mark 4 oven for 15 to 20 minutes until light brown. Remove foil and leave to cool. Remove tortilla cups from the bowls once cold and either use immediately, or store in an airtight container for up to 5 days.
If you are a fan of main dish salads, you might also enjoy the following:
Taco Salad
- 1 recipe tortilla cups (see notes)
- 1/2 pound extra lean ground beef or turkey (227g)
- 3 cloves of garlic, peeled and minced
- 1 (15oz/425g) tin of black beans or kidney beans, drained and rinsed
- 1 (8 ounce/227g) jar of taco sauce
- 3/4 cup (98g) sweet corn (optional)
- 1 TBS chili powder (in the UK do not use regular chili powder, but a very mild one)
- 6 cups shredded romaine lettuce
- 2 medium tomatoes, chopped
- 1 green bell pepper, trimmed and chopped
- 4 spring onions, trimmed, washed and thinly sliced
- 1 medium avocado, pitted, peeled and sliced (optional)
- 3/4 cup (85g) grated sharp cheddar cheese
- Dairy sour cream
- salsa
- taco sauce
- lime wedges
- Prepare the tortilla cups (see notes) and set aside.
- Brown the turkey or ground beef in a medium skillet over moderate heat until the juices run clear. Add the garlic and cook for about 30 seconds longer. Drain off any fat that has accumulated.
- Stir in the beans, taco sauce, corn and chili powder. Bring to the boil, then reduce the heat and cover. Simmer on low heat for 10 minutes.
- Combine the lettuce, tomatoes, peppers and spring onions.
- To serve divide the lettuce mixture amongst the taco shells. Top each with a portion of the meat sauce and, if desired avocado slices. Sprinkle with the grated cheese, dividing it equally.
- If desired serve with additional taco sauce, salsa, or sour cream.
To make the tortilla cups: Lightly brush one side of six (9 or 10 inch) flour tortillas with a small amount of water, or spray with non-stick low fat cooking spray. Coat six oven-safe bowls or 2 cup individual casserole dishes with some cooking spray. Drape and press the tortillas, coated sides up, into the bowls or casserole dishes. Place a ball of foil into the center of each tortilla. Bake in a 350*F/180*C/ gas mark 4 oven for 15 to 20 minutes until light brown. Remove foil and leave to cool. Remove tortilla cups from the bowls once cold and either use immediately, or store in an airtight container for up to 5 days.
Did you make this recipe?
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