Name: Taco Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz (250 g) fresh crimini Mushrooms; 1 onion 1; 1 tbsp (15 mL) canola oil; ½ lb (250 g) lean ground beef; 1 red pepper, chopped; 2 tbsp (30 mL) Tex-Mex seasoning blend; 1 pkt Mushrooms Seasoning Blend; 2 tbsp (30 mL) tomato paste; 1 (498 mL) can diced tomatoes; 6 cups (1.5 L) shredded lettuce; ½ cup (125 mL) shredded Cheddar cheese; 1 avocado, chopped 1; ¼ cup (60 mL) sour cream (optional); ¼ cup (60 mL) chopped fresh cilantro

Taco Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Print Recipe

Description

The trick to a delicious dinner salad is having a mixture of flavours and textures that will make each bite just a little different than the last.

Ingredients

Scale

8 oz (250 g) fresh crimini Mushrooms
1 onion 1
1 tbsp (15 mL) canola oil
½ lb (250 g) lean ground beef
1 red pepper, chopped
2 tbsp (30 mL) Tex-Mex seasoning blend
1 pkt Mushrooms Seasoning Blend
2 tbsp (30 mL) tomato paste
1 (498 mL) can diced tomatoes
6 cups (1.5 L) shredded lettuce
½ cup (125 mL) shredded Cheddar cheese
1 avocado, chopped 1
¼ cup (60 mL) sour cream (optional)
¼ cup (60 mL) chopped fresh cilantro

Cook Mode Prevent your screen from going dark

Instructions

Place the mushrooms and onion in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large nonstick skillet set over medium-high heat. Crumble in the ground beef. Cook for 5 minutes or until browned.

Add the mushroom mixture, red pepper, Tex-Mex seasoning blend and the mushroom seasoning blend. Cook for 5 minutes or until tender. Stir in the tomato paste; add the tomatoes. Simmer for 10 minutes or until thickened. Divide the lettuce evenly between four dinner plates. Top with the meat mixture, cheese, avocado, sour cream (if using) and cilantro.