Ingredients
Makes 1 serving of salad and extra salsa for chips
1 corn tortilla
½ tomato
1 cup Mexican cheese blend (pre-shredded is okay)
1 head romaine lettuce
½ can (10-15oz) refried beans
canola oil
Garnishing Chips
1 red corn tortilla
1tbsp garlic powder
1 tbsp chili powder
canola oil
Beef
½ lb ground beef
¼ cup water
½ yellow onion
1 tsp all purpose flour
1 tsp beef bouillon
1 tsp garlic salt
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
½ tsp cayenne pepper
¼ tsp white sugar
homemade salsa
Procedure
Garnishing Chips:
Preheat oven to 400F.
Cut tortillas into squares, and then thin strips.
Place on an oiled baking sheet and coat with oil.
Season with garlic and chili powder.
Bake at 400F until crunchy.
Break into smaller bits.
Beef
Place flour, salt, bouillon, cumin, paprika, chili powder, cayenne pepper, and sugar into a bowl and mix well.
Mince onion.
Fry ground beef with onions.
Once cooked, grind in a food processor until fine and crumbly.
Return to the pan and add ¼ cup water and seasoning mix.
Simmer until a good consistency, (about 15 min).
Salsa
Chop serrano peppers, onion, and tomatoes into small pieces.
Add a small amount of each ingredient (except cilantro) to the blender and pure.
Add rest of ingredients and pulse blend until chunky.
Salad
Oil a pan with a neutral oil.
Fry tortilla until mostly firm.
Place into a bowl and allow to cool into the taco salad bowl shape.
Layer the salad with beans, beef, lettuce, cheese, tomato, and sour cream.
Serve salsa and garnishing chips on the side.
Enjoy!
