Taco Salad with Ground Beef

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 398, total fat 22 G., saturated fats 7 G., proteins 33 G., carbohydrates 17 G., fiber 5 G., cholesterol 85 mg, sodium 553 mg, sugar 0 G.

This light and juicy salad combines all the elements of a Mexican taco appetizer, and it's just as easy to make: a little sautéing, a little chopping, and your salad bowl is filled with vibrant greens, a juicy meat and vegetable filling, melting cheese with creamy sour cream, and crispy tortilla strips. And the taco seasoning sprinkled over the ground beef and corn chips imbues the salad with the extraordinary aroma and flavor characteristic of Mexican cuisine. This appetizer will transform even an ordinary weekday dinner into a Mexican fiesta.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g lean ground beef
3 tablespoons of vegetable oil
4 corn tortillas, cut into thin strips
2.5 tsp taco seasoning or fajitas, without salt
Half a red onion, chopped
1 clove garlic, minced
2 cups cherry tomatoes, halved
0.5 cup pickled jalapeno peppers with onions and carrots, drained and chopped + 1 tbsp brine
1/4 cup chopped fresh cilantro
3 tbsp. sour cream, low-fat
1 large head romaine lettuce, shredded
3/4 cup shredded reduced-fat pepper jack cheese (about 3 oz.)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, romaine lettuce, pepper jack cheese, fajita seasoning, cherry tomatoes, jalapeno pepper, tortilla

Cooking the dish according to the recipe:

In a large nonstick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Working in batches, fry the tortilla strips, turning occasionally, until golden brown, about 2 minutes. Then, using a slotted spoon, transfer to a paper towel-lined plate. Sprinkle with 1/2 teaspoon of salt. fajita seasonings.
Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and cook, stirring occasionally, until softened, about 3 minutes. Add the ground beef, garlic, and the remaining 2 teaspoons taco seasoning. Cook, breaking up the ground beef with a spatula, until darkened, about 3 minutes. Add the tomatoes and pickled jalapeños, carrots, and onions; cook until the tomatoes are slightly softened, about 3 minutes. Remove from heat and stir in the cilantro.

In a small bowl, combine the sour cream and jalapeño brine. Divide the romaine lettuce among serving bowls; top with the meat mixture, sprinkle with cheese, and garnish with sour cream and tortilla strips.

Categories:

recipe / Healthy eating / Healthy dinners / Picnic / Summer dishes / Dinner / Calorie content of prepared meals / Salads / Salads with meat / Food Network - recipes / Mexican cuisine