PERFECT TACO SALAD
Ingredients
- 1 1/2 lbs ground chuck
- 2 pkg Old El Paso taco seasoning mix
- 1 small onion diced
- 1 cup fresh corn kernels or fresh frozen corn kernels
- 1 medium zucchini chopped
- 1 yellow squash chopped
- 4 oz. sliced mushrooms
- 1 ripe avocado cut into chunks
- 1 tomato cut into chunks
- 1 colored sweet pepper cut into chunks
- 4 oz. extra sharp cheddar like Cracker Barrel, freshly grated
- crisp romaine lettuce chopped
- balsamic vinegar
- 1 T butter
- 1 T olive oil
- 4 large flour tortillas
- olive oil spray
- Salsa optional
- sour cream optional
- hot sauce optional
Instructions
- Spray tortillas with olive oil spray and drape over an oven proof bowl or tin foil ball on a baking sheet. Bake at 350 for 15 minutes or until crispy.
- Brown meat, breaking into a fine crumble, and drain. Add double taco seasoning but only the recommended amount of water for 1 pkg. or slightly more. Let meat simmer over low heat to absorb seasoning and reduce down.
- Melt butter and 1 T olive oil in skillet and add corn. Cook 5 minutes and add onion and mushrooms. Cook 4-5 more minutes. Add squash, season with salt and pepper and a dash or two of balsamic vinegar. Stir well and let simmer to heat through and cook squash.
- Place lettuce in the bottom of tortilla bowl. Top with meat, vegetables and cheese. Add toppings of choice and serve. Makes 4 bowls