Taco Salad

1 pound ground beef
2/3 c. water
2 Tbsp. Salt Cellar 9 Juan Juan Taco Blend or Bambino Taco Blend
2 medium ripe avocados, peeled and pitted
2 Tbsp. finely chopped red onion
4 c. shredded lettuce
1 each red, green and yellow bell peppers, chopped
1 cucumber, peeled and chopped
2 c. kernel corn
2 c. sour cream
5 green onions, chopped
2 Tbsp. Garlic Olive Oil (or try Cilantro & Red Onion Olive Oil)
1 Tbsp. Sicilian Lemon White Balsamic (or Habanero & Honey Vinegar)
2 c. shredded Monterey Jack cheese or white cheddar

tortilla chips

Cook your ground beef in a medium frying pan, adding the water and Salt Cellar Taco Blend when beef is cooked through. Simmer until spices have incorporated into beef and allow to cool.

In a small bowl, mix sour cream with green onion, Garlic Olive Oil and Lemon White Balsamic.

In a 3-qt. glass bowl, layer lettuce, green pepper, yellow pepper, red pepper, cucumber, and corn. Then sour cream mixture, beef, shredded cheese, and your favourite tortilla chips.

Serve immediately.

Note: Also try with your favourite mix-ins! Avocado or olives would go really nicely in here!

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