Taco Salad

Taco Salad

I made taco salad a few weeks ago for my family.  It’s a favorite among all the varying palates in my household.  I decided to get fancy for my photos and put a little bit in tiny little glasses, but in the end, it was fake.  Really, folks, after taking the photos, I brought  ALL of the glasses back to the kitchen, dumped them into a bowl, and added even more to serve one person.  I was completely dissatisfied with the way the photos came out.  So I made the salad again a week later.

Taco Salad

This time, I bought some multicolored tortilla strips to add color.  The recipe became an exercise in the way I roll with cooking .  Usually, I use either a bottle of ranch or I mix up Uncle Dan’s Classic Ranch dressing mix.  This time, I used the last 2 Tbsp of Wishbone Buffalo ranch, the last 1/2 cup of  a bottle of buttermilk ranch and 1 cup of sour cream.  Instead of using taco seasoning in hamburger, I used my last 1 cup of Guy Fieri’s Salsa Verde as a marinade for some top round steak cut into tiny strips, then I dumped the whole thing in a skillet and cooked the meat in the salsa until it reduced to barely any sauce.  I added the sour cream/ranch combo after it was cooked.  I can only hope to have those ingredients on hand next time I go to make Taco Salad because they were awesome!

Taco Salad
Author: 
 
Ingredients
  • 1 lb top round steak
  • 1 cup green salsa
  • 1 14 ounce bag salad or 6 cups chopped lettuce
  • 1 14 ounce can pinto beans, rinsed and drained
  • 1 cup ranch dressing (buffalo ranch and buttermilk combination)
  • 1 cup sour cream
  • tortilla chips
Instructions
  1. Slice the steak into thin, bite sized pieces.
  2. Pour the salsa over the meat and marinate for 30 minutes.
  3. Cook the meat in a skillet with the salsa
  4. Add the beans and heat through.
  5. Remove from heat and let cool for 15 minutes.
  6. In a bowl, combine the dressing and sour cream.
  7. Add the dressing to the meat.
  8. Pour the lettuce into a large bowl.
  9. Fold in the meat bean mixture.
  10. Serve over or under tortilla chips.
Notes
You can substitute 1 envelope of taco seasoning for the green salsa, but if cooking gluten free make sure it does not contain wheat. Cheese, tomato, black olives, avocado and sour cream are great garnishes.

And the photos this time around- they are of a true serving of this salad.  It’s a cover-the-plate kind of dish.  You can add tomato, olives, cheese, beans or anything you want.  You can serve it over chips, under chips or mixed with them (though the chips will get soggy in any leftovers if you incorporate the chips with the dressing overnight).

Taco Salad

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