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Taco Salad Recipe

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This recipe for Taco Salad, by , is from Diane's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Brown

Category:
Category:

Ingredients:  
Ingredients:  
MEAT SAUCE
• 1 lb ground beef (or ground chicken, soy crumbles, etc.)
• 1 cup chopped onion
• Ύ cup chopped green bell peppers,
• ½ cup chopped celery
• 3 cloves garlic, minced in small pieces
• 1 T El Paso taco seasoning sauce or homemade seasoning sauce*
• 1 cup water (or more)
• 1 ½ cup salsa sauce (or more)
• 3 shakes of Worcestershire sauce
• ½ tsp garlic,
• Salt and pepper
TOPPINGS:
• ½ cup tomatoes
• ½ cup lettuce or spinach
• Ό cup cheddar cheese shredded
• Dollop of low fat sour cream or yogurt
• Taco shells or tortillas

Directions:
Directions:
1. Cook veggies in one skillet (celery 1st, green peppers 2nd, onions 3rd and garlic last).
2. Cook ground beef in separate skillet; drain off grease.
3. Add and mix seasonings in bowl: Taco seasoning, salsa, water, Worcestershire sauce, garlic powder, salt and pepper.
4. Pour seasoning bowl ingredients into skillet with drained, cooked meat.
5. Add veggies to meat mixture in skillet. Stir to cook through.
6. Meanwhile, prepare toppings on separate plate.
7. TACO SHELLS: Place taco shells in microwave for 45 seconds. If you’re out of taco shells, you can improvise with tortillas. Cook tortillas in oven at 325 degrees for 5 minutes; then flip them over and cook another 5 minutes. Break tortillas into 2” chips after they’ve finished cooking.
8. Build your taco salad by starting with a layer of taco shells; then add the meat sauce, the shredded cheese, then the lettuce, tomato and sour cream (or yogurt).

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
If the meat mixture is too watery, just let it cook on stove until you boil the water off.

*HOMEMADE TACO SEASONING: 1 T chili powder, Ό tsp garlic powder, Ό tsp dried oregano, ½ tsp paprika, 1 ½ tsp ground cumin, 1 tsp salt, and ½ tsp black pepper. Mix until well combined. Store in an airtight container in your cabinet and keep for future use. Use 1 T for future recipes. This recipe should make enough for 4 uses.

 

 

 

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