Crunchy Taco Salad

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Crunchy Taco Salad
makes 4 servings
1 lb ground beef
salt and pepper
1 T cumin
1/2 t chili powder
1/2 t paprika
1 medium onion, diced
1 jalapeno, seeded and minced
1 T garlic, minced
4 handfuls of tortilla chips
4 plum tomatoes, chopped
1 small onion, chopped
salt and pepper
1/4 C cilantro, chopped
shredded monterrey jack cheese
guacamole & sour cream
4 handfuls of tortilla chips
1. In a medium pan, heat oil and brown the ground beef (make sure there’s a nice dark brown color and some toasting), about 4 minutes. Season with cumin, chili, and paprika. Toss in jalapeno and onion and cook until translucent, 2 minutes. Add in garlic and cook for about a minute. Cook everything through, and set aside.
2. Make the pico topping: In a small bowl, stir together tomatoes, onion, oil, cilantro, and season with salt and pepper.
3. Assemble the bowl: lightly smash one handful of tortilla chips in 4 serving bowls. Add warm beef mixture, top with cheese, tomato mixture and guac. Serve warm.
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