Taco Salad

Name: Taco Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoons cayenne pepper; 2 Tbsps chili powder; 680 grams ground beef; 946 milliliters shredded iceberg lettuce; 1 liters nacho cheese or spicy nacho flavor doritos; 237 milliliters shredded monterey jack cheese or monterey jack pepper cheese; 473 milliliters ranch dressing; 355 milliliters salsa; 473 milliliters shredded cheddar cheese; 2 larges tomatoes, diced

Taco Salad is a gluten free and fodmap friendly main course. One serving contains 2154 calories, 56g of protein, and 144g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 6. It is an expensive recipe for fans of Mexican food. A mixture of cayenne pepper, monterey jack pepper cheese, cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes around 15 minutes.

Ingredients

Servings:

1teaspoons

cayenne pepper 2Tbsps

chili powder 680grams

ground beef 946milliliters

shredded iceberg lettuce 1liters

nacho cheese or spicy nacho flavor doritos 237milliliters

shredded monterey jack cheese or monterey jack pepper cheese 473milliliters

ranch dressing 355milliliters

salsa 473milliliters

shredded cheddar cheese 2larges

tomatoes, diced

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 Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.