- This event has passed.
Cooking Demo with Pam S & Nicole
May 2 @ 2:00 pm - 4:00 pm
Making her famous Taco Salad!
This easy taco salad is crispy, crunchy, and colorful. Make a DIY taco bar by putting out all the toppings and let everyone make their own!
Ingredients
Beef
1 pound lean ground beef
1 package taco seasoning or homemade
1 cup black beans or pinto beans- drained and rinsed
Salad
6 cups romaine or iceberg lettuce, chopped
1 cup tomatoes chopped
1 cup cheddar cheese shredded
1 avocado diced
1 cup tortilla chips
½ cup salsa
½ cup sour cream
toppings as desired olives, bell peppers, jalapenos, red or green onion
Instructions
1.Brown beef over medium heat until no pink remains. Drain any fat.
2.Add taco seasoning and ½ cup water. Simmer 5 minutes or until thickened. Stir in beans.
3.Place lettuce in a large bowl (or individual bowls). Top with meat, tomatoes, cheese, avocado, and desired toppings.
4.Top with tortilla chips, salsa, and sour cream.
Notes
While we use sour cream and salsa as dressing, Catalina or Thousand Island are also great with this salad.
To make this meal fast, use pre-washed lettuce. Prepare topping ingredients while the meat is cooking.
Leftover taco meat can be stored in the fridge for up to 3-4 days in a covered container. Make a fresh salad each time with the leftover meat; otherwise, the salad may get soggy.
