Taco Salad Tacos

Name: Taco Salad Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon reduced-sodium beef bouillon granules; 1 Tbsp chili powder; 454 grams Shredded reduced-fat Co y-Monterey Jack cheese and reduced-fat sour cream, optional; 454 grams extra-lean ground beef (95% lean); 1 teaspoon garlic powder; 3 green onions, chopped; 1 teaspoon ground cumin; 1 medium onion, chopped; 141 grams torn romaine; 0 teaspoons salt; 1 medium sweet orange pepper, chopped; 8 taco shells, warmed; 1 large tomato, seeded and chopped

Taco Salad Tacos is a gluten free main course. This recipe serves 4. This recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 739 calories, 56g of protein, and 46g of fat. If you have orange pepper, chili powder, co y-monterey jack cheese and cream, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 30 minutes. This recipe is typical of Mexican cuisine. Users who liked this recipe also liked It's-easier-than-making-tacos Salad (taco Salad), Chicken Taco Meat Tacos, and Grilled Taco and Lime Chicken for Tacos.

Instructions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the chili powder, garlic powder, bouillon, cumin and salt; remove from the heat.

Ingredients you will need

Garlic Powder

Chili Powder

Bouillon

Cumin

Onion

Beef

Meat

Salt

Equipment you will use

Frying Pan

In a large bowl, combine the romaine, tomato, orange pepper and green onions. Spoon beef mixture into taco shells; top with salad mixture.

Ingredients you will need

Orange Pepper

Green Onions

Taco Shells

Romaine

Tomato

Beef

Equipment you will use

Bowl

Drizzle with dressing.

Serve with cheese and sour cream if desired.

Ingredients you will need

Sour Cream

Cheese

Equipment

Frying Pan

Bowl

Ingredients

Servings:

1teaspoon

reduced-sodium beef bouillon granules 1Tbsp

chili powder 454grams

Shredded reduced-fat Co y-Monterey Jack cheese and reduced-fat sour cream, optional 454grams

extra-lean ground beef (95% lean)1teaspoon

garlic powder 3

green onions, chopped 1teaspoon

ground cumin 1medium

onion, chopped 141grams

torn romaine 0teaspoons

salt 1medium

sweet orange pepper, chopped 8

taco shells, warmed 1large

tomato, seeded and chopped

Recommended wine: Chardonnay, Alcoholic Drink, White Wine, Ingredient, Food Product Category, Sauvignon Blanc, Wine, Dry White Wine, Drink, Menu Item Type, Gruener Veltliner

Taco Salad works really well with Chardonnay, Alcoholic Drink, and White Wine. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Cakebread Reserve Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.

Cakebread Reserve Chardonnay

The 2014 Chardonnay Reserve offers seductively fresh, creamy aromas of golden apple and Asian pear fruit nicely complemented by notes of creme brulee, vanilla and mineral. Rich and full on the palate, the wine reveals a core of deeply concentrated spiced apple, melon and citrus flavors that maintain their intensity throughout a long, mineral-tinged finish. Boasting deep reserves of fruit coupled with exemplary balance, the Chardonnay Reserve is delicious now, but will age beautifully in bottle for another 5-7 years.Pair this wine with sweet potato soup with chestnuts and brandy.