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Fauxjita - Taco Salad
Easy
Cheap
Easy and quick salad to make that reminds you of the Mexican restaurants you used to go to! I like making this when I have ground beef leftovers and want to make something quick.
Cook
| Category: | Dinner Recipes Lunch Recipes Fruits and Veggies |
| Seasons |
Ingredients
For
1
Person(s)
Salad
| 4 oz ground beef, cooked |
| 1 1/2 cups iceberg lettuce, chopped |
| 2 tablespoons sour cream |
| 1 stalk green onions, chopped |
| 1 oz white cheese, shredded or crumbled |
| seasoning as desired or tolerated |
Fauxjita - Taco Salad Directions
- Prepare ground beef - cook on stove top in heavy skillet. For low-salicylate options, some may tolerate a little garlic (1/4 tsp or half clove) added, maybe a Tbsp of onion, or add leeks. I like to sauté and brown it up, breaking it up with a spatula. For the last few minutes, I add a little water (1/4 cup) and cover with a lid which softens it up, leaves it moist, and distributes any flavors. Then I remove the lid and let the water evaporate. Add salt to taste. I like it served hot.
- Add chopped lettuce to bowl.
- I like to add cheese under the meat (so it melts), but if you are serving to others, add the cheese on top of the meat, so it looks prettier. Cheeses I recommend are Monterrey Jack, Provolone, white cheddar, or Harvarti. Mexican cheeses are great with this meal like Cotija, Queso Blanco, or Queso Panela.
- Add ground beef.
- Top with sour cream and green onions.
Recipe notes
Submitted by Sarah Verlinde.
