Taco Salad

Taco Salad
Taco Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons grape seed oil

  • 1

    small yellow onion, diced

  • 3

    garlic cloves, minced

  • 12

    ounces Boca crumbles

  • 1 1/4

    teaspoons ground cumin

  • 1 1/2

    teaspoons chili powder

  • 1/8

    teaspoon cayenne pepper

  • 2

    tomatoes, diced

  • 1/2

    cup chopped fresh cilantro

  • 1

    teaspoon chopped fresh oregano

  • Salt to taste

  • 1/3

    cup beef stock or water

  • #

  • #

  • #

  • 8

    inch flour tortillas, cut in wedges, sprinkled with lime juice and baked on cookie sheet

  • 1

    large head iceberg lettuce, shredded

  • 14 1/2 ounce can black beans or pinto beans

  • 7

    ounces shredded Cheddar cheese

  • 1

    cup chopped tomatoes

  • 6

    tablespoons chopped fresh cilantro

  • 1

    large avocado, pitted, peeled and sliced

  • 1

    cup fire-roasted tomato cilantro salsa

Directions

In a large frying pan over medium heat, warm oil until almost smoking. Add onion and cook, stirring occasionally, until softened, about 5 minute. Add the garlic and cook until fragrant, about 1 minute. Add the Boca crumbles, cumin, chili powder, cayenne, tomatoes, cilantro and oregano; stir to combine. Season with salt. Stir in stock and cook until most of the liquid has been absorbed and the tomatoes are soft, 5 to 10 minutes. Taste and adjust seasonings with salt. Set aside.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: