Taco Salad

Lynnda Cloutier


Not your everyday taco salad


★★★★★ 1 vote



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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


  • 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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