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Ethnic Recipes
 
Beef Taco Salad with Guacamole Dressing

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Preparation Time
15 minutes

Start to Finish Time
15 minutes

Serves
Makes 6 servings

Notes, Tips & Suggestions
Tip: For more color and nutrition, add other fresh vegetables to the salad, including shredded carrots, sliced radishes, sliced cucumbers or broccoli florets.

Source
Ortega

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Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 pound lean ground beef
  • 3/4 cup water
  • 1 Ortega Whole Grain Corn Taco Kit - includes 10 taco shells, 1 packet (1.25 ounces) taco seasoning mix and 1 packet (3 ounces) taco sauce
  • 1 head iceberg lettuce, diced
  • 2 cups halved cherry tomatoes
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 1/2 cup Ortega Guacamole Style Dip
  • 1/4 cup mayonnaise

Preparation
    1. Heat olive oil in medium skillet over medium heat. Add onion; cook and stir 4 minutes or until translucent. Add beef; cook and stir 5 minutes or until no longer pink. Drain and discard fat. Stir in water; add seasoning mix and taco sauce from taco kit; mix well. Cook and stir 5 to 6 minutes or until thickened.
    2. Break taco shells from taco kit into bite sized pieces in large salad bowl. Add lettuce, tomatoes and cheese; toss to combine. Add meat mixture; toss to combine.
    3. Combine guacamole dip and mayonnaise in small bowl; pour over salad. Toss lightly. Serve warm salad immediately.



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