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Beef Taco Salad Recipe

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This recipe for Beef Taco Salad is from The Swindall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ lb | 227 g lean (or extra lean) ground beef
1-2 clove garlic
¼ onion
1 large whole wheat tortilla
1 tomato
2-3 handfuls baby spinach
¼ cup shredded cheddar cheese
2-4 tbsp fresh or jarred salsa
Olive Oil
Vegetable Oil
Chili Powder
Salt and Pepper

Directions:
Directions:
1) Preheat oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easy cleanup (optional).

2) In a small saucepan, heat about ½ tbsp vegetable oil over medium-high heat. Once heated, add ½ lb ground beef. Breaking apart with a spoon, cook until browned, about 5 minutes.

3) Peel and crush (or mince) 1-2 garlic cloves. Peel and mince ¼ onion. Add garlic and onion to saucepan. Cook until onion softens, about 3 minutes.

4) Cut 1 tortilla into 8 triangles. Spread out on baking sheet. Season with a little salt, pepper, and chili powder, then drizzle with about ½ tbsp olive oil. Place sheet in the oven. Cook for 10 minutes.
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5) Add 1 tbsp chili powder and ¼ cup water to saucepan. Bring to a boil, then reduce heat to low and let it simmer.

6) Wash 1 tomato and cut into chunks. Wash and dry 2-3 handfuls baby spinach in a salad spinner. Alternatively, you can wash spinach in a colander, then transfer to a clean towel and pat dry.

7) Grate ¼ cup cheddar cheese onto cutting board.

8) Remove baking sheet from oven. Crush triangles into smaller pieces. In a dinner bowl, arrange ½ of the spinach, beef, tortilla chips, tomato, and cheddar. Top off with 1-2 tbsp salsa.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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