south american taco salad
Using quinoa is a great way to boost the protein in this simple salad.
prep time
45 Min
cook time
30 Min
method
Pan Fry
yield
6 serving(s)
Ingredients
- 1/4 cup uncooked quinoa
- 1/2 cup water
- 1 pinch salt
- 1 pound ground beef
- 1-1/2 teaspoon chili powder
- 1-1/2 teaspoon cumin
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 - head iceberg lettuce
- 1-1/2 cup chopped red onion
- 1-1/2 cup chopped green bell pepper
- 2 cups chopped tomato
- 1 can black beans (15 oz.), drained & rinsed
- 1 can kidney beans (15 oz.), drained & rinsed
- 1 cup sliced black olives
- 3 cups shredded 4-cheese mexican blend cheese
- 1 small bag tortilla chips, coarsely crushed
How To Make south american taco salad
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Step 1To prepare quinoa: Put quinoa in a fine mesh strainer & rinse thoroughly to remove any bitter residue.
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Step 2Put rinsed, drained quinoa in a small saucepan with a drizzle of olive oil. Toast over med.-high heat, stirring frequently for 3 minutes.
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Step 3Add 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.
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Step 4While 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.
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Step 5In a large bowl, combine remaining salad ingredients, except tortilla chips. Add in cooled ground beef mixture. Stir to combine.
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Step 6Serve salad in individual bowls, topped with tortilla chips and your favorite dressing or salsa. I like to use: https://www.justapinch.com/recipes/salsa-pronto.html
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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