Beef Taco Salad
A typical fast food taco salad has more calories than a bacon double cheeseburger. My taco salad cuts those calories in half but keeps all the flavor.
Just browning up some beef to start, three quarter of a pound and I don’t even need any oil in the pan just using a non stick pan and there's enough fat in the meat even though it’s super lean that it just browns beautifully just like that. And then I'm going to spice it up with some natural spices, it’s so simple. You don’t need those spice packs, trust me. You can get much fresher flavor and lots of anti-oxidants using the real thing.
Two cloves of garlic in there and just let that release its flavor. I’m adding black beans right into the beef here, that’s one can of beans that I've drained and rinsed. I substituted half of the amount of beef traditionally use and I put in beans in equal measure to give a great hearty flavor and add lots of nutrition. So I'm just going to continue on with my spices here and it’s very simple just a table spoon of chili powder. Some cayenne pepper and really do this to taste here’s a quarter tea spoon to start, but lots of times I kind of get little shaker happy because I love spicy. I'm just going to add a third of a cup of water and this will create a nice gravy.
Just let that simmer for about a minute while I move on to make my wonderful dressing. And this is a really unique dressing it’s kind of like a chunky tomato salsa dressing. Basically, just taking four tomatoes which I've diced up here making sure to keep all the juice, I'm not seeding them, adding loads of flavor and loads of nutrition. Two table spoons of olive oil, heart healthy mono unsaturated fat and two table spoons of fresh lime juice, always make sure it’s fresh and you get that great zing. Put some salt and pepper, about a half teaspoon of salt—and it’s that simple but it’s unbelievably flavorful.
And that meat is ready. Smells wonderful, savory and hearty and I'm ready to build the taco salad. Starting here with some lettuce and I use romaine because it has a great crispiness just like iceberg but it’s a darker leaf which means it has a lot more nutrition than iceberg. The beef goes right on top of there—just a bout of quarter of this and this is no skimpy portion, this is serious hearty salad.
Top of there, chunky tomato dressing, just dice it all then cheese, real cheddar cheese extra sharp so you get lots of flavor without having to use a lot of cheese. Here a little bit goes a long way. And last but not the least, two chips I'm using bake chips have virtually no fat, so much better for your great corn taste, in this way you can crunch the calories but still get to crunch your taco salad.
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