Hearty Taco Salad

Hearty Taco Salad
Hearty Taco Salad is a gluten free and vegetarian main course. One portion of this dish contains about 18g of protein, 41g of fat, and a total of 668 calories. This recipe serves 2. A mixture of beans, coarsely nacho tortilla chips, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salad dressing you could follow this main course with the One Bowl Chocolate Cake as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

1
In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly.
Ingredients you will need
Taco Seasoning MixTaco Seasoning Mix
WaterWater
BeefBeef
Equipment you will use
Frying PanFrying Pan
2
Divide the salad greens between two salad bowls or plates. Top with beans, half of the tortilla chips and the beef mixture.
Ingredients you will need
Tortilla ChipsTortilla Chips
GreensGreens
BeansBeans
BeefBeef
Equipment you will use
BowlBowl
3
Sprinkle with cheese, tomato, onion, olives and remaining chips; drizzle with salad dressings.
Ingredients you will need
CheeseCheese
OlivesOlives
TomatoTomato
French FriesFrench Fries
OnionOnion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.
Burn Cottage Cashburn Pinot Noir
Burn Cottage Cashburn Pinot Noir
Bright aromatic florals, cassis and red fruits complementing spice and savoury notes. The palate is supple and harmonious, with interesting layers and umami elements, fine texture and a lovely balanced finish.