South American Taco Salad Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Place chips in an ungreased 13x9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.

Steps:

• 1. To prepare quinoa: Put quinoa in a fine mesh strainer & rinse thoroughly to remove any bitter residue.
• 2. Put rinsed, drained quinoa in a small saucepan with a drizzle of olive oil. Toast over med.-high heat, stirring frequently for 3 minutes.
• 3. Add 1/2 cup water & pinch of salt to saucepan. Bring to a boil. Cover pan & reduce heat to lowest setting. Cook for 15 minutes. Remove lid and fluff with a fork. Set aside.
• 4. While quinoa is cooking, prepare ground beef: In a small skillet, brown ground beef until no longer pink; drain off fat. Add chili powder, cumin, garlic salt, and black pepper. Stir to mix in spices. Add cooked quinoa, mixing until combined. Set aside and let cool before adding to salad.
• 5. In a large bowl, combine remaining salad ingredients, except tortilla chips. Add in cooled ground beef mixture. Stir to combine.
• 6. Serve salad in individual bowls, topped with tortilla chips and your favorite dressing or salsa. I like to use: https://www.justapinch.com/recipes/salsa-pronto.html

Steps:

• Brown ground beef, drain grease, adding taco seasoning and following directions on package. Chill.
• When ground beef is cold, place in a large bowl and add all remaining ingredients.
• Mix well and serve.