Spicy Taco Salad
Salads are a quick and nutritious dinner option for a Sunday night while watching Sunday Night Football. Last night’s Seahawks vs. Steelers game was good to the very end resulting in an overtime win by a field goal. I’ve lived in Washington state for over 17 years, but I remain a loyal Cowboy fan. The Chiefs would be my second team to cheer for if not playing each other.
The neighborhood is slowly decorating for the upcoming Halloween event on October 31st. This guy was hanging out and looking a little thin, so I invited him to join me for dinner. It might take a few more meals!! Some might just say this salad is “too die for”.
Whatcha Need
¾ teaspoon onion powder
1 teaspoon chili powder
½ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon cornstarch
⅛ teaspoon garlic powder
½ teaspoon cumin
½ cup low sodium beef broth
1 pound lean ground beef
⅓ pound chorizo sausage
½ cup romaine lettuce, chopped
½ cup red cabbage, chopped
½ cup green cabbage, chopped
¼ cup green onions, diced
¼ cup carrots, julienned
½ cup multi-color tortilla strips
½ cup monterey jack cheese
½ cup salsa
⅓ cup ranch dressing
1 tablespoon jack's red hot sauce
How It’s Made
Combine all dry ingredients in small prep bowl. Mix well and set aside
Brown lean ground beef and chorizo in skillet over medium heat; season with a sprinkle of salt and pepper.
Drain excess fat and return meat to skillet. Add in 1/2 cup broth and seasoning mix. Stir well and bring to a boil.
Reduce heat to simmer and let cook for 10 minutes; stirring occasionally.
Meanwhile, chop lettuce, cabbages, carrots, green onions. Spread on individual serving plates. Add a handful of cheese, tortilla strips, and meat to each plate arranged in lines.
Mix ranch dressing and hot sauce with a whisk. Drizzle over the salad and serve immediately.
Did You Know
~ Reserve extra meat and add into scrambled eggs with 4-cheese mexican cheese. Top with a dollop of sour cream and a tablespoon of salsa.