Mexican Taco Salad
Stir-frying the vegetables for taco salad brings out their natural flavors. Serve this salad with guacamole, sour cream, and salsa for dipping.
INGREDIENTS | SERVES 4 to 6
- 1 pound ground beef
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons cornstarch
- 5 teaspoons olive oil, divided
- 2 cloves garlic, crushed
- 1 onion, chopped
- 1 tablespoon chili powder, or to taste
- ½ green bell pepper, seeded and cut into cubes
- ½ red bell pepper, seeded and cut into cubes
- 1 tablespoon water or chicken broth, if needed
- 1 cup lettuce leaves, shredded
- 1 cup diced tomatoes with juice
- 1 tablespoon Worcestershire sauce
- 2 green onions, chopped
- 2 cups shredded Cheddar cheese
- 1 package taco chips
In a bowl, combine the ground beef with the salt, pepper, and cornstarch. Let the beef stand for 20 minutes.
Heat a wok or skillet on medium-high heat until it is nearly smoking, and add 2 teaspoons olive oil. When the oil is hot, add the ground beef. Stir-fry, stirring and tossing it in the pan, until there is no trace of pink. Remove the ground beef and drain in a colander or on paper towels. Clean out the pan.
Heat 3 teaspoons oil in the same wok or skillet. When the oil is hot, add the garlic. Stir-fry for about 15 seconds, then add the onion. Stir-fry the onion for about 2 minutes, until it begins to soften. Sprinkle the chili powder on the onion while stir-frying. Add the chopped bell peppers. Stir-fry for 1 minute, splashing the peppers with 1 tablespoon of water or broth if they begin to dry out. Add the lettuce and stir-fry briefly (less than 30 seconds).
Add the diced tomatoes with juice. Bring to a boil. Stir in the Worcestershire sauce and the chopped green onions. Add the ground beef back into the pan. Stir-fry for 1 to 2 more minutes to let the flavors blend together. Remove from the heat and stir in the shredded cheese. Serve with the taco chips.
