Taco Tuesday Salad

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons vegetable oil
  • 4 corn tortillas, cut into thin strips
  • 2 1/2 teaspoons low-sodium taco or fajita seasoning
  • 1/2 red onion, chopped
  • 1 pound lean ground beef
  • 1 clove garlic, finely chopped
  • 1 pint cherry tomatoes, halved
  • 1/2 cup pickled jalapenos with carrots and onions, drained and chopped, plus 1 tablespoon of the brine
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons reduced-fat sour cream
  • 1 large head romaine lettuce, shredded
  • 3/4 cup shredded reduced-fat pepper jack cheese (about 3 ounces)
Directions
  • Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, fry the tortilla strips, flipping, until golden, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Sprinkle with 1/2 teaspoon taco seasoning.

  • Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and cook, stirring occasionally, until just tender, about 3 minutes. Add the beef, garlic and the remaining 2 teaspoons taco seasoning. Cook, breaking up the beef with a spatula, until no longer pink, about 3 minutes. Add the tomatoes and pickled jalapenos with carrots and onions; cook until the tomatoes are slightly softened, about 3 minutes. Remove from the heat and stir in the cilantro.

  • Mix the sour cream with the jalapeno brine in a small bowl. Divide the lettuce among bowls; top with the beef mixture, cheese, sour cream and tortilla strips.

  • Photograph by Antonis Achilleos


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Citrus Tacos

    Recipe courtesy of Marcela Valladolid