Taco Salad Bowl McCall's Cooking School

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium-sized skillet, place ground chuck and minced garlic.
  • Heat over medium-high heat, stirring frequently with a wooden spoon and breaking up large chunks of meat, until meat is browned.
  • Transfer meat and garlic to a colander and drain off and discard fat.
  • Return skillet to heat.
  • Add chopped green chilies, undrained whole peeled tomatoes, chili powder, salt, and pepper to meat and garlic in skillet.
  • Mix well with a wooden spoon and cook over low heat uncovered for about 30 minutes or until most of moisture has evaporated from the meat mixture.
  • While meat mixture is cooking, break apart and wash and dry lettuce, using a lettuce spinner. Tear into bite-sized pieces. You should have about 2 quarts or 8 cups of lettuce greens. Set aside. Refrigerate if not using right away.
  • Shred cheddar cheese and set aside.
  • Cut out and discard core of tomato. Chop tomato coarsely.
  • Wash scallions and trim off and discard root ends.
  • Chop or slice enough scallions to yield about 1 cup.
  • Remove meat mixture from heat and cover to keep warm and set aside.
  • Just before serving, place lettuce in a large chilled bowl and arrange tortilla chips around outer edge.
  • Top lettuce with meat mixture and sprinkle cheese, scallions, chopped tomato, and sliced olives around meat mixture.
  • Top with a dollop of sour cream garnished with scallions and hot red peppers.
  • Toss just before serving.
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