Taco Salad

Name: Taco Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 454 grams lean ground beef (90% lean); 3 bacon strips, diced; 397 grams can diced tomatoes, undrained; 3 Tbsps chili powder; 2 garlic cloves, minced; 1 teaspoon ground cumin, optional; 2 liters shredded lettuce; 2 larges onions, chopped; 454 grams can refried beans; 1 teaspoon salt; 318 grams packages each) refrigerated taco salad shells; 8 servings Toppings: chopped tomatoes, salsa, sour cream, guacamole, olives

The recipe Taco Salad is ready in around 45 minutes and is definitely a super dairy free option for lovers of Mexican food. This recipe covers 23% of your daily requirements of vitamins and minerals. This main course has 460 calories, 22g of protein, and 21g of fat per serving. This recipe serves 8. Head to the store and pick up garlic cloves, refried beans, ground cumin, and a few other things to make it today.

Instructions

Prepare taco salad shells according to package directions; set aside.

Ingredients you will need

Taco Salad Shells

In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. In the drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in beans; heat through.

Ingredients you will need

Seasoning

Tomato

Garlic

Onion

Bacon

Beans

Beef

Meat

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Spoon about 1/3 cup meat mixture into each salad shell. Top with the lettuce and remaining meat mixture; sprinkle with bacon.

Ingredients you will need

Taco Salad Shells

Lettuce

Bacon

Meat

Serve with toppings of your choice.

Equipment

Slotted Spoon

Paper Towels

Frying Pan

Ingredients

Servings:

454grams

lean ground beef (90% lean)3

bacon strips, diced 397grams

can diced tomatoes, undrained 3Tbsps

chili powder 2

garlic cloves, minced 1teaspoon

ground cumin, optional 2liters

shredded lettuce 2larges

onions, chopped 454grams

can refried beans 1teaspoon

salt 318grams

packages each) refrigerated taco salad shells 8servings

Toppings: chopped tomatoes, salsa, sour cream, guacamole, olives

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.