taco salad
(1 rating)
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Not your everyday taco salad
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(1 rating)
Ingredients For taco salad
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1 cup sour cream
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1 tbsp chili powder
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1½ tbsp ground cumin
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½ tbsp paprika
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¼ tbsp garlic powder
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¼ tbsp dried oregano
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salt & pepper, to taste
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3/4 cup purchased salsa
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2 tbsp vegetable oil
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1 lb flank or skirt steak, seasoned with salt and pepper
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1 tbsp olive oil
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1 can black beans, drained and rinsed, 15 oz
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2 avocados, pitted, peeled and sliced
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1 cup sliced black olives
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2 cups shredded romaine lettuce
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1 cup crushed corn chips
How To Make taco salad
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1Mix sour cream, chili powder, cumin, paprika, garlic powder and oregano in bowl; season with salt, and pepper; set aside. Puree salsa in food processor while slowly drizzling in 2 T. vegetable oil. Blend vinaigrette until ingredients are thoroughly mixed. Sear steak in 1 T. olive oil in large sauté pan over high heat. Cook steak 5 minutes per side for rare, or to desired doneness. Let meat rest, then thinly slice against the grain on bias. Layer salad ingredients in 4 salad bowls, starting with beans, then steak, avocado, sour cream mixture, olives, and lettuce. Top each salad with salsa vinaigrette and corn chips. Note:The steak will be easier to eat if its thinly sliced against the grain. Cut the meat at an angle. Makes 4 salads
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