Beef and Cheddar Taco Salad
Ingredients
- 500 gGround beef 15% fat (fresh)
- 4 pcSoft tortilla (for filling), made from corn (cut into triangles)
- 1 pcIceberg lettuce (shredded)
- 2 pcRound tomato (diced)
- 1 pcRed onion (finely chopped)
- 2 pcPersea americana Mill. (cubed)
- 150 gCorn (drained)
- 200 gRed bean (cooked and drained)
- 100 gCheddar cheese (grated)
- 150 gPlain Greek yogurt (for the dressing)
- 2 tbspLime juice (fresh)
- 2 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pinchHot pepper en poudre
- 0.5 pcFresh cilantro (chopped)
Method
Well-seared, spiced ground beef contrasting with the crunch of iceberg lettuce. Diced avocado brings creaminess against the lime acidity and chili heat.
- 1
Shred the iceberg lettuce into 2 cm strips. Dice the tomatoes and finely mince the red onion. Cut the avocado into cubes. Keep the lettuce bulky for maximum crunch.
- 2
In a smoking hot pan with oil, add the ground beef. Let it brown without stirring at first to get a dark crust. Add cumin, paprika, chili, salt, and pepper. The meat should be dry and well-grilled.
- 3
Cut the tortillas into triangles. Bake or pan-fry them until they are rigid and snap under your finger.
- 4
Mix the yogurt with the lime juice. In a large bowl, arrange the lettuce, corn, kidney beans, hot meat, and tortillas. Coarsely grate the cheddar on top. The dressing should lightly coat without making the salad soggy.
Frequently asked questions
How do you get this dish right?
- Don't mix the scorching meat with the lettuce too early, otherwise the iceberg will wilt and lose its crunch.
- If the meat releases too much fat, drain it before adding the spices so the flavors stick better.
How long does this dish keep?
Consume immediately. The salad does not keep once assembled as the tortillas and lettuce will soften.
