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PREP
60 minutes
COOK
30 minutes
READY IN
1 hour 30 minutes
Mexican Taco Salad
Serves 6
Sauce
250 mL (1 cup) Dairyland sour cream
10 mL (2 tsp) ground cumin
30 mL (2 tbsp) freshly squeezed lemon juice
45 mL (3 tbsp) fresh coriander, chopped
to taste brown sugar
Salad
2 onions, finely chopped
1 jalapeno pepper, minced
3 garlic cloves, minced
45 mL (3 tbsp) oil
15 mL (1 tbsp) ground cumin
675 g (1 1/2 lb) ground beef
45 mL (3 tbsp) tomato paste
60 mL (4 tbsp) mild mexican chili powder
500 mL (2 cups) water
to taste salt and freshly ground pepper
Sufficient quantity shredded lettuce
3 tomatoes, diced
1/2 english cucumber, diced
360 g (12 oz) Armstrong mild cheddar cheese, grated
12 corn tortillas, cut in strips and fried (or commercial tortilla chips)


1 Combine all the ingredients for the sauce and set aside.
2 In a large skillet, sweat the onion, jalapeno and garlic in oil for about 8 minutes. Add the cumin and cook another 2 minutes. Add the meat and cook, breaking it up with a wooden spoon, until it is no longer pink. Add the tomato paste, chilli powder and water. Season with salt and pepper and continue cooking until almost all the liquid has evaporated. Transfer to the middle of a large serving platter.
3 Arrange the shredded lettuce around the meat mixture, top with diced tomatoes and cucumber and sprinkle with cheddar.
4 Serve with the tortilla chips and sauce.




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