Epic Taco Salad

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 30 minutes

材料

1 ½ teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 teaspoon garlic powder

¼ teaspoon dried oregano

¾ teaspoon fine sea salt, plus more as needed

1 ½ tablespoons avocado oil

1 pound lean ground beef, 90/10 (450g)

2 tablespoons tomato paste (35g)

½ cup chicken stock or water

12 cups shredded crispy lettuce, like romaine or iceberg lettuce

1 cup homemade pico de gallo or chopped tomatoes

½ cup Mexican blend shredded cheese (113g)

1 large avocado, pitted and sliced

1 cup tortilla chips, try homemade tortilla chips, optional

Cilantro Lime Dressing, Homemade Ranch, or your favorite store-bought ranch

手順

Make spice mix: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.

Cook the seasoned beef: Heat the avocado oil in a medium skillet over medium-high heat. Add the ground beef and sprinkle the spice mixture over it. Use a wooden spoon to break up the meat as it cooks, stirring until it begins to brown. Stir in the tomato paste and cook for 2 more minutes. Add the chicken stock (or water) and let it simmer for a few minutes until the sauce has thickened. Taste, and then add more salt if you think it needs it (since this will top a salad, keeping this well seasoned works really well with the rest of the salad.)

Make the salad: In a large salad bowl, toss the lettuce with 4 to 8 tablespoons of the dressing (adjust depending on how dressed you like your salad). Divide the lettuce between four bowls or plates, then top each with a generous ½ cup of the beef mixture, pico de gallo, shredded cheese, and the avocado. Sneak some tortilla chips on the side, then enjoy!

栄養

• サービングサイズ: 1/4 of the recipe (1/2 c
• カロリー: 534
• 脂肪総量: 40.7
• 飽和脂肪: 10.6g
• コレステロール: 95.2mg
• ナトリウム: 1069.8mg
• 炭水化物総量: 14.3g
• 食物繊維: 6.7g
• 糖質総量: 5.4g
• タンパク質: 29.7g