Taco Salad

1
Lynnda Cloutier

By
@eatygourmet

Not your everyday taco salad

Rating:

★★★★★ 1 vote

Comments:

Ingredients

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  • ·
    1 cup sour cream
  • ·
    1 tbsp chili powder
  • ·
    1½ tbsp ground cumin
  • ·
    ½ tbsp paprika
  • ·
    ¼ tbsp garlic powder
  • ·
    ¼ tbsp dried oregano
  • ·
    salt & pepper, to taste
  • ·
    3/4 cup purchased salsa
  • ·
    2 tbsp vegetable oil
  • ·
    1 lb flank or skirt steak, seasoned with salt and pepper
  • ·
    1 tbsp olive oil
  • ·
    1 can black beans, drained and rinsed, 15 oz
  • ·
    2 avocados, pitted, peeled and sliced
  • ·
    1 cup sliced black olives
  • ·
    2 cups shredded romaine lettuce
  • ·
    1 cup crushed corn chips

How to Make Taco Salad

Step-by-Step

  1. Mix 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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