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Mike_67

Taco Salad

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Rate this recipe 4/5 (1 Votes)
Taco Salad 0 Picture

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
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  • 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

Details

Servings 4

Preparation

Step 1

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.

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