Ingredients: |
Ingredients: 1 lb Ground beef
1 pkg Taco seasoning
4 Corn tortillas cut into 1/4" strips
1 pt Sour cream
1 c Cheddar or Mexican four cheese blend, shredded
1 jar Salsa (any type you want)
1 Head of lettuce chopped (Romaine works best)
1 c Frozen or fresh corn kernels
1-2 Tomatoes cut up
15 oz Can of chickpeas (drained, rinsed, and dried really well)
1 tsp Cumin
¼ tsp Cinnamon
Salt
Pepper
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Directions: |
Directions:Preheat oven to 400 º
Toss chickpeas with the cumin, a little salt, and cinnamon. Place on a baking sheet in a single layer and bake 20-30 minutes, shaking halfway through. They should be slightly crunchy once done. While chickpeas are baking, prepare the rest of the salad.
In a large skillet over medium-high heat brown beef, breaking meat into small pieces using a wooden spoon. When the meat is done cooking drain it and add taco seasoning following the directions on the package. Stir and set aside.
In a small saute pan add about 2 tbs of vegetable oil to cover bottom the of the pan. Heat until hot but not smoking then add tortilla strips but be sure not to overcrowd. Fry strips until golden brown on both sides about 2 minutes on each side. Once done transfer to a plate covered with paper towels and immediately sprinkle with a little salt. Continue until you have done all of the strips. Set aside.
Take a medium-size saucepan and add the corn kernels. Fill with enough water to cover the kernels. Bring to medium heat and boil until the corn is done. Drain.
Start assembling the salad. In a large bowl add the lettuce, chickpeas, corn, tortilla strips, tomatoes, and ground beef and gently mix it all together. Top with cheese, sour cream, and salsa if desired. |
This recipe for Taco Salad with a Twist is from