South American Taco Salad

Sue Stone

By
@Bayhill

Using quinoa is a great way to boost the protein in this simple salad.


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Comments:

Serves:

6

Prep:

45 Min

Cook:

30 Min

Method:

Pan Fry

Ingredients

1/4 c
uncooked quinoa
1/2 c
water
1 pinch
salt
1 lb
ground beef
1-1/2 tsp
chili powder
1-1/2 tsp
cumin
1 tsp
garlic salt
1/2 tsp
black pepper
1
head iceberg lettuce
1-1/2 c
chopped red onion
1-1/2 c
chopped green bell pepper
2 c
chopped tomato
1 can(s)
black beans (15 oz.), drained & rinsed
1 can(s)
kidney beans (15 oz.), drained & rinsed
1 c
sliced black olives
3 c
shredded 4-cheese mexican blend cheese
1 small
bag tortilla chips, coarsely crushed

Directions Step-By-Step

1
To prepare quinoa: Put quinoa in a fine mesh strainer & rinse thoroughly to remove any bitter residue.
2
Put rinsed, drained quinoa in a small saucepan with a drizzle of olive oil. Toast over med.-high heat, stirring frequently for 3 minutes.
3
Add 1/2 cup water & pinch of salt to saucepan. Bring to a boil. Cover pan & reduce heat to lowest setting. Cook for 15 minutes. Remove lid and fluff with a fork. Set aside.
4
While quinoa is cooking, prepare ground beef: In a small skillet, brown ground beef until no longer pink; drain off fat. Add chili powder, cumin, garlic salt, and black pepper. Stir to mix in spices. Add cooked quinoa, mixing until combined. Set aside and let cool before adding to salad.
5
In a large bowl, combine remaining salad ingredients, except tortilla chips. Add in cooled ground beef mixture. Stir to combine.
6
Serve salad in individual bowls, topped with tortilla chips and your favorite dressing or salsa. I like to use: Salsa Pronto

About this Recipe

Course/Dish: Beef Salads
Main Ingredient: Vegetable
Regional Style: Mexican