Taco Salad
Taco Salad is awesome because it is literally a whole meal in one salad—and a vegetarian meal at that. If you want to add meat to the salad, you can cook and drain 1 pound of ground beef, stir in 1 tablespoon of chile powder, and spoon it onto the salad before you add the cheese. Tortilla shell bowls can be difficult to find, but you can just line a bowl with tortilla chips and get the same effect.
Recipe information
Yield
serves 4
Ingredients
Dressing
Salad
Preparation
Step 1
To prepare the dressing: Place the red bell pepper directly on the stove burner (or under a broiler if you have an electric stove) and cook over high heat, turning occasionally, for 15 minutes, or until the pepper is almost completely black on the outside. Place the blackened pepper in a small bowl and cover tightly with plastic wrap. Let stand for 10 minutes to loosen the skin. Peel the skin off, cut the pepper in half, and discard the seeds.
Step 2
Place the roasted pepper in a blender with the sour cream and Tobasco sauce and puree until smooth. Season to taste with salt and pepper.
Step 3
To prepare the salad: Cut the tomatoes in half and remove the seeds. Dice the tomatoes into 1/2-inch pieces and set aside. Place the salad mix in a large bowl. Drain the black beans, black olives, and corn and add to the bowl. Pour the dressing in the bowl and toss until the lettuce is completely coated.
Step 4
Divide the lettuce mixture among the tortilla bowls and sprinkle some of the cheese on each salad. Place some of the chopped tomatoes in the center of each salad and top with a spoonful of sour cream.
