Tacos Tuesday has become a popular tradition for many families; this version is an easy way to switch things up a little. I like the crunch of hard taco shells but find them super annoying to eat. One or two bites and the whole thing falls apart, leaving you with a plate full of taco fillings and some shards of chips…which is exactly what you’ll get when you make this salad! It can be made with packaged low-sodium taco seasoning mix if you prefer and of course you can add in any additional toppings you like. This is a great meal for a party because you can simply put out all the elements, buffet-style, and let people assemble their own salads.
1 pound ground chicken, turkey or beef
1 teaspoon olive oil
1/2 small onion, minced
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon salt
1 teaspoon chili powder or to taste
1 teaspoon paprika
½ teaspoon dried oregano
½ cup tomato sauce
¼ cup water
4 cups shredded lettuce
2 tomatoes, chopped
1 avocado, peeled and diced
1 cup grated cheddar or Monterey jack cheese
1 cup salsa (or to taste)
½ cup sour cream
2 cups crushed tortilla chips
- Brown the meat in the olive oil in a medium-large frying pan that has a lid.
- Once it’s thoroughly browned, add the minced onions and cook, stirring, for 2 – 4 minutes until onions are softened.
- Add the spices and mix well. Cook for 2 minutes.
- Add the water and tomato sauce. Stir, cover and let simmer on low for approximately 20 minutes. Note that the meat can be made ahead and refrigerated, then reheated on the stove or in the microwave at serving time.
- Put the lettuce, tomatoes, avocado, cheese, salsa, sour cream and crushed tortilla chips in bowls.
- Invite people to create their own salads. I usually start with a base of lettuce, then add, meat, cheese, and everything else on top. I like to put a squeeze of lime juice on top before I dive in with my fork.
Serves 4 and can easily be doubled, tripled, quadrupled…