Summer Taco Salad

This Taco Salad makes me think of my youth. There is something about eating a salad covered in ground beef, served with side of chips that makes you feel both mature yet childish. Dressed up with a spicy and smokey chipotle crema, this salad screams summer.

Yield: All recipes serve 2 people

Chef Notes: You can substitute ground turkey for the beef, or skip the meat and add extra beans.

This salad makes an ideal prep ahead dish to take to a picnic or camping trip, as seen in the photo above, where we enjoyed it riverside on a hot day!

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Components

• Ground Beef

• Black Beans

• Shredded Lettuce & Cabbage

• Avocado

• Chiptole Crema

• Lime Vinaigrette

• Corn & Tomatoes

• Chips

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Mise

Brown the Ground Beef▸ in a large skillet until it develops a rich brown color. Add:

• ½ t Chile Powder

• ¼ t Cumin

• 1 Pinch Salt

• ¼ C Water.

Deglaze the pan using the water cook until the water has evaporated. Allow to cool in the pan.

Slice the Greens: Slice the cabbage and iceberg lettuce paper thin. Combine into a large bowl.

Make Chipotle Crema: In a small bowl, combine ½ C Sour Cream and 2 T of the abodo sauce from the can of chipotle peppers. Stir together, season with salt to taste.

Make Lime Vinaigrette: In a small bowl, combine:

• juice of 1 Lime

• 2 T Minced Cilantro

• 1/2 t Honey and

• 1/4 C Olive Oil

Whisk together to combine. Add salt to taste.

Prepare the Vegetables: Trim the corn kernals off of the cobb. Slice the cherry tomatoes in half. Slice the avocado & open the can of beans, straining out any excess liquid.

Finish

Dress the cabbage/greens with the lime vinaigrette.

Spread the chipotle crema onto the bottom of the bowls or plates.

Pile the dressed greens onto the center of the creama.

Top with ground beef, black beans, avocado, corn and tomatoes.

Crumble chips on top or serve with chips on the side!

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