south american taco salad

★★★★★ 2 Reviews
Bayhill avatar
By Sue Stone
from Corning, CA

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

★★★★★ 2 Reviews
serves 6
prep time 45 Min
cook time 30 Min
method Pan Fry

Ingredients For south american taco salad

  • 1/4 c
    uncooked quinoa
  • 1/2 c
  • 1 pinch
  • 1 lb
    ground beef
  • 1-1/2 tsp
    chili powder
  • 1-1/2 tsp
  • 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
    black beans (15 oz.), drained & rinsed
  • 1 can
    kidney beans (15 oz.), drained & rinsed
  • 1 c
    sliced black olives
  • 3 c
    shredded 4-cheese mexican blend cheese
  • 1 sm
    bag tortilla chips, coarsely crushed

How To Make south american taco salad

  • 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:

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