Taco Salad
Ingredients
On medium heat add Olive Oil to large skillet. Add meat and brown until cooked through, approximately 7-10 minutes. Drain excess fat. Add Chili Colorado Sauce and stir until combined. Turn off heat and set aside. In large bowl add lettuce, tomato, carrots, onion, Kidney beans and cheese, toss. Place desired amount of salad individual serving bowls. Top with scoop of hamburger meat, crushed Tortilla chips and desired amount of Amalia's Spicy Mexican Salad Dressing and pickled jalapenos.
- 1 pound lean hamburger meat
- 1 tbs Olive Oil
- ¾ cup Amalia's Cocina Chili Colorado Sauce
- 2 large Hearts of Romaine lettuce, roughly chopped
- 1 large, ripe tomato, diced
- ½ cup julienned carrots
- ¼ red onion, diced
- 1 small can Kidney beans, well drained
- 1 cup shredded Mexican blend cheese
- 2 cups crushed Tortilla Chips
- Amalia's Cocina Spicy Mexican Salad Dressing1 cup
- ½ cup sliced pickled jalapenos
On medium heat add Olive Oil to large skillet. Add meat and brown until cooked through, approximately 7-10 minutes. Drain excess fat. Add Chili Colorado Sauce and stir until combined. Turn off heat and set aside. In large bowl add lettuce, tomato, carrots, onion, Kidney beans and cheese, toss. Place desired amount of salad individual serving bowls. Top with scoop of hamburger meat, crushed Tortilla chips and desired amount of Amalia's Spicy Mexican Salad Dressing and pickled jalapenos.