Subj : Salad Bar - 11
To   : All
From : Dave Drum
Date : Tue Oct 07 2025 02:54:23

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Taco Salad
 Categories: Beef, Vegetables, Herbs, Fruits, Cheese
      Yield: 4 servings
 
      2 tb Neutral oil
      1 lb Ground beef
           Salt
      1 md Yellow onion; fine chopped
      2 ts Ground cumin
      2 ts Dried oregano
  1 1/2 ts Chilli spice mix
      3 cl Garlic; fine chopped
 15 1/2 oz Can pinto beans; drained,
    1/2 c  Bean liquid reserved
           Fritos corn chips; as
           - desired
      4 oz Coarse grated Colby or
           - Cheddar cheese; more for
           - serving
      1 sm Head iceberg lettuce;
           - shredded
      1 lg Beefsteak tomato; chopped
      1    Avocado; pitted, peeled,
           - chopped
      2    Limes; in wedges
    1/2 c  Sour cream
           Hot sauce; to serve
 
  In a large cast-iron or stainless skillet over
  medium-high, heat the oil until it shimmers. Add the
  beef and press it into one even layer. Sprinkle evenly
  with salt and onion, and cook, undisturbed, until the
  beef is deeply browned on the bottom and still slightly
  pink on top, and the onions have wilted, 5 to 7 minutes.
  If there is an excess of fat in the pan at this point,
  tip the skillet and use a spoon to discard it.
  
  Sprinkle over the cumin, oregano, chili powder and
  garlic. Using a wooden spoon, break the meat into small
  crumbles and stir. Cook, stirring frequently, until the
  spices are aromatic and the meat has cooked through,
  about 2 minutes.
  
  Add the beans and reserved bean liquid, and use the
  spoon to scrape up any browned bits. Simmer until mostly
  reduced, about 2 minutes. Remove from heat, taste and
  add more salt if needed.
  
  Arrange some corn chips evenly across the bottom of four
  serving plates. Evenly divide the meat mixture, cheese,
  lettuce, tomato and avocado on top of the chips. Squeeze
  lime juice over the top and lightly sprinkle with salt.
  Top each salad with a handful of crushed corn chips, a
  big dollop of sour cream, and extra cheese. Serve right
  away with hot sauce alongside.
  
  By: Sohla El-Waylly
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... At least the doctors find me interesting...
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