Taco Meat

Ingredients

For The Taco Meat:

1 pound of ground beef

1/4 cup McCormick’s Premium Taco Seasoning

3/4 cup water

For The Salad:

1 head of Romaine lettuce
1/2 cup green onions, chopped
1 bunch of cilantro, chopped

Toppings:

1 & 1/2 cups cheddar cheese, shredded
1 & 1/2 cups cherry tomatoes, or chopped tomatoes of any kind
8 radishes, thinly sliced
1/2 red onion, chopped
2 avocados, chopped (and/or 1 cup guacamole)
1 cup frozen corn, thawed
1-2 jalapeños, sliced
Juanitas tortilla chips, or Fritos, crushed
sour cream, to taste (optional)
restaurant style salsa, to taste (optional)
sliced limes, to garnish
Creamy Tomatillo Cilantro Ranch (Dressing Option 1):
1/2 cup mayonnaise
1/2 cup sour cream
1 (.4-oz) package Buttermilk Ranch Seasoning
1 serrano pepper, roughly chopped
2 tomatillos, halved
1/2 bunch cilantro
1 lime zest
1 lime Juice
milk, if the dressing is too thick
Creamy Salsa Dressing (Dressing Option 2):
1 cup sour cream
1/3 cup Restaurant Style Salsa
1 teaspoon taco seasoning, **
1 lime Zest
1 lime juice

Instructions:

Start with the taco meat.**Brown 1 pound of ground beef in a skillet on the stove, over medium heat. Break up the meat into small pieces.

Once it is no longer pink (3-5 minutes), remove it from heat. Tilt the pan and scoop the grease into a foil-lined bowl (then refrigerate and toss when solidified). Return the pan back to the stove and set it over medium heat. Add 1/4 cup Premium McCormick’s taco seasoning. (Or a regular taco packet will do)

Add 3/4 cup of water to the pan. Let the mixture come to a simmer. Turn off the heat when there is still thickened liquid at the bottom of the pan. If you cook until all the liquid has evaporated, you will have dry taco meat; no thanks. Set aside and keep warm, and covered.

Prep the lettuce and herbs.Chop the romaine into bite-size pieces and dry in a salad spinner (or dry off with paper towels). Add 1/2 cup chopped green onions and 1 bunch of chopped cilantro. Spin to mix, or add to a large bowl and toss together.

Prep your toppings.Grade 1 and 1/2 cups cheddar cheese. Chop 1 and 1/2 cups of tomatoes. Thinly slice 8 radishes. Dice half a red onion.

Chop 2 avocados (or make quick guacamole with them by adding a bit of lime and salt). Thaw out 1 cup of frozen corn (I usually stick it in the microwave for 20 seconds and then let it finish thawing on the counter). Slice 1 or 2 jalapeno peppers. Crush some Juanitas or Fritos, but leave some whole for garnishing.

Decide which dressing you want to make:

Creamy Tomatillo Cilantro Ranch(Dressing Option 1). In a blender, add 1/2 cup mayonnaise, 1/2 cup sour cream, 1 package ranch seasoning, 1 serrano pepper (roughly chopped), 2 halved tomatillos, half a bunch of cilantro, and the zest and juice from 1 lime. Blend until smooth. Add milk 1 tablespoon at a time if it is too thick. (Leftover dressing will keep in the fridge for 3 weeks!)

Creamy Salsa Dressing(Dressing Option 2). In a small bowl, combine 1 cup sour cream (OR Crema Mexicana!) with 1/3 cup Restaurant style salsa, 1 teaspoon taco seasoning,** and the zest and juice from 1 lime. (Leftover dressing will keep in the fridge for 3 weeks!)

Assemble the salad. Divide the lettuce mixture between 4 large plates or wide bowls. Add about a quarter of the taco meat to each bowl.