Taco salad

4
20 min
0 min

Ingredients

1 large tortilla

2 tsp (10 ml) olive oil

2 cans Del Monte southwestern style corn medley

3/4 lb (340 g) ground beef (or ground plant product)

Salt and freshly ground pepper

6 c (1.5 l) crunchy lettuce, shredded

1 ½ c (375 ml) red cabbage, chopped

1 c (250 ml) cherry tomatoes, halved

1 1/2 c (375 ml) grated cheddar

Creamy avocado dressing:

1 avocado

1/2 c (125 ml) plain yoghurt

2 tbsp (30 ml) lime juice

2 tbsp (30 ml) chives or 1 green onion, chopped

Salt and freshly ground pepper

Preparation

  1. In a food processor, process all the dressing ingredients with 1 tbsp (15 ml) cold water. Set aside.
  2. Preheat the oven to 425 o F (210 o C).
  3. Cut the tortillas into strips and place them on a baking sheet covered with parchment paper.
  4. Bake for 4 to 5 minutes or until crispy. Let cool.
  5. Open the cans of corn and drain excess liquid.
  6. In one pan, heat half the oil on medium and reheat the corn. Season.
  7. In another pan, heat the remaining oil on medium-high and cook the meat completely or reheat the ground plant product. Season.
  8. Separate the lettuce onto 4 plates or plate on a large serving dish. Top with all ingredients and dress with vinaigrette.
  9. Serve immediately.