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Taco Salad With Salsa Vinaigrette Recipe

Taco Salad With Salsa Vinaigrette Recipe

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Ingredients:

Serving

3/4 cup finely chopped onion
1 clove garlic, minced
2 tsp ground cumin
2 tsp chili powder
1 1/2 tbsp vegetable oil (plus additional for frying the chips)
1 lb ground chuck
1 can refried beans (optional)
2 tbsp tomato paste
6 7- inch corn tortillas , cut into 1-inch triangles
8 cups shredded romaine lettuce
3 tomatoes, cut into wedges
1 cup coarsely grated extra-sharp cheddar cheese
1/3 cup thinly sliced scallion
1 clove garlic, chopped
3 tbsp red wine vinegar
3 tbsp fresh lemon juice
1/2 tsp ground cumin
1/2 cup olive oil
2 tbsp olive oil
1 cup chopped, seeded tomato
1 large jalapeno pepper, seeded and chopped
1/2 cup loosely packed fresh coriander

Directions:

In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft.
Add the chuck, and cook the mixture over moderate heat,stirring and breaking up any lumps, until the meat is no longer pink.
Add tomato paste, salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through.
Transfer the mixture to a bowl and let it cool.
In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides.
Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.
The tortilla chips may be made 1 day in advance and kept in an airtight container.
On a large deep platter or in a large bowl arrange the romaine, add refried beans spread evenly if desired, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad.
Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified.
Add the tomato, the jalapeno pepper, and the coriander.
Blend the vinaigrette until it is smooth.
Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	885.47 Kcal (3707 kJ)
Calories from fat	383.77 Kcal
		% Daily Value*
Total Fat	42.64g	66%
Cholesterol	67.74mg	23%
Sodium	608.11mg	25%
Potassium	1370.95mg	29%
Total Carbs	96.76g	32%
Sugars	6.54g	26%
Dietary Fiber	17.01g	68%
Protein	37.63g	75%
Vitamin C	32.3mg	54%
Vitamin A	0.4mg	13%
Iron	7.3mg	40%
Calcium	385.2mg	39%

Amount Per 100 g
Calories	162.37 Kcal (680 kJ)
Calories from fat	70.37 Kcal
		% Daily Value*
Total Fat	7.82g	66%
Cholesterol	12.42mg	23%
Sodium	111.51mg	25%
Potassium	251.4mg	29%
Total Carbs	17.74g	32%
Sugars	1.2g	26%
Dietary Fiber	3.12g	68%
Protein	6.9g	75%
Vitamin C	5.9mg	54%
Vitamin A	0.1mg	13%
Iron	1.3mg	40%
Calcium	70.6mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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