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Taco Salad

From

December/January 2006

Taco Salad

Many fast-food restaurants have their own version, but we wanted a recipe for wholesome taco salad using quality ingredients. To prevent a greasy salad, we used very lean ground beef. For simplicity’s sake, we skipped the tortilla “bowl" and simply added tortilla chips. We also found there’s no need to be too thorough when picking and chopping cilantro for the Taco Salad, since the stems have as much flavor as the leaves.

Serves 4 to 6

For a spicier taco salad, add a pinch of cayenne to the meat mixture. If you like, top this salad with diced avocados, shredded pepper Jack or cheddar cheese, minced red onion, or sour cream.

Ingredients

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