Loaded Taco Salad
Gluten Free
Family Friendly
Mild Spice
Milk
New Dish
15 minutes
2 Servings per kit
Overview
Seasoned ground beef brings bold Tex-Mex flavor to this fresh, satisfying classic. Served over crisp shredded romaine with sweet corn pico de gallo, black beans, and creamy avocado, all finished with a zesty chili lime vinaigrette. (Mild spice)
Cooking instructions
- To prepare the tortilla strips: Cut the corn tortillas in half then crosswise into 1/8 inch strips. Place a medium saute pan on medium heat with 2-3 tablespoons of oil and preheat for 2 minutes. Gently add the tortilla strips to the pan spreading them out to form a single layer. Let crisp for 2-3 minutes (the bottoms should be getting golden brown) then flip the tortilla strips over and cook for another 1-2 minutes. Watch carefully as they can easily become burnt! Remove the tortilla strips to a plate lined with paper towel. Sprinkle with 1 teaspoon of Prefare Mexican Spice. Set aside until plating.
- Cut the avocado in half top to bottom and twist each half to expose pit. Carefully, wedge a knife into the avocado pit and twist to pop it out. With a butter knife score the inside of each half into small diced pieces. Set aside until plating.
- To prepare the salad: Wash and dry the romaine. Place them on the cutting board and julienne the leaves into strips. Add to the large bowl with half of the Creamy Cilantro Dressing. Stir to blend.
- Place the medium sauté pan over medium-high heat, add 2-3 teaspoons of oil and pre-heat for 2 minutes. Add the ground beef to the pan plus the half of the Mexican Spice Blend. Use the stirring spoon to break up and crumble the meat as it cooks. Add 1 tablespoon of water then continue cooking for 4-6 minutes until the beef is thoroughly cooked. Taste, then add more spice blend, or salt as desired. Remove from heat.
- To assemble your salads, divide the romaine mix between two plates. Top with the diced avocado (scoop out the pre-diced pieces with a spoon) and ground beef then drizzle with the remaining Creamy Cilantro Dressing. Sprinkle with the Black Beans, Cheese, and Corn Pico De Gallo then top with the crispy tortilla strips. Enjoy!