Taco Salad

Beef taco salad is a delectable and simple family dish that will be served over and over again this summer! It’s brimming with all of your favorite taco fixings.


1 tablespoon extra virgin olive oil
1 tablespoon cayenne pepper
1 teaspoon powdered garlic
1 teaspoon powdered onion
1 tsp. paprika (smoked)
1 teaspoon cumin powder
1 pound ground beef, lean


a third of a cup of sour cream
3/4 gallon salsa


6 romaine lettuce cups (chopped)
14 cup little tomatoes (grape or cherry, halved)
1 red onion, chopped (chopped)
1 cup cheese shredded (e.g. cheddar or Tex-Mex blend)
1/2 cup corn from a can (drained)
black beans, 1/2 cup (drained)
1 avocado, cut or chopped
1 pound of Doritos (crushed)
1 tablespoon cilantro, chopped (chopped – optional)
Season with salt and pepper (to taste)


In a pan over medium-high heat, combine the oil, ground beef, and seasonings. Cook, tossing periodically, until the steak is browned and cooked through (about 8-10 minutes). If you used lean ground beef, you shouldn’t have much (if any) fat to drain. If necessary, remove the extra fat with a spoon.
Start preparing the other salad components while the beef is cooking, and prepare the dressing by combining the sour cream and salsa.
In a large mixing basin, combine the salad ingredients. Allow the meat to cool for a few minutes once it has finished cooking. To keep the Doritos from getting soggy, add the meat and Doritos last to the salad. Toss the salad with the dressing, season to taste with salt and pepper, and serve right away.


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