Salad Tacos

This recipe is an adaption of the Pioneer Woman’s original recipe. I did try it her way but since I don’t like to use taco seasoning packets if I don’t have to, and I don’t really like the idea of undrained canned beans (i.e. fart juice), also I wasn’t a big fan of the cherry tomato halves as a topper… don’t get me wrong, I liked the original version, I just like my adaption of it better.

Ingredients

• 1 TBSP chili powder
• 1 TBSP ground cumin
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 6oz/170g cheddar jack or Mexican blend cheese, grated
• 1/2 head green leafy lettuce, sliced thin
• 2 large tomatoes, diced
• 20 extra large (stuffer style) taco shells
• 1lb/450g ground (minced beef)
• 4 TBSP Tomato Paste
• Salt & pepper to taste
• 1 can (14oz/400g) pinto beans, drained and rinsed
• 4floz/125ml cup water

Dressing

• 6 TBSP Ranch Dressing
• 6 TBSP Sour Cream
• 6 TBSP taco sauce
• 1 TBSP of milk, for thinning if necessary

Instructions

Prepare the dressing by whisking all the dressing ingredients together, set aside until needed. All ranch and sour creams vary so thin with a little milk till easily drizzled but still thick.

1. Preheat the oven to 350f/180c.
2. Dice the tomatoes, slice the lettuce, and grate the cheese, set aside until needed.
3. Measure out the herbs and spices into a small bowl and set aside.
4. Stand taco shells up on a baking sheet, bake for 10 to 12 minutes or until just starting to get a very faint golden color.
5. While the shells are in the oven, brown the beef just until no pinkness remains.
6. Drain the beef in a colander and rinse briefly hot water, drain well.
7. Return the beef to the pan and cook off any residual moister from rinsing.
8. Add the prepared seasoning mix, cook and stir until fragrant (about 30 seconds).
9. Add the tomato paste, cook and stir into the seasoned beef (about 30 seconds).
10. Add the beans and the water. Stir well to combine, add salt & pepper to taste.

Building the Tacos – Since the shells are already standing up ready to be filled there is no reason to fiddle with them so just let them cool for a minute before you begin.

1. Divide the sliced lettuce evenly among the shells
2. Divide the dressing among the shells, spooning it over the lettuce
3. Divide the meat and bean mixture evenly among the shells, over the dressed lettuce (I find a generous scoop on a standard serving fork works perfectly)
4. Divide the cheese evenly among the shells, sprinkling it over the meat mixture
5. Divide the diced tomatoes evenly among the shells, on top of the cheese

Serve immediately – Makes 20

Notes

• I’ve found that if I do this recipe exactly as I have written it out here, I can make this meal in around 20 to 30 minutes (pre-grated cheese cuts down on prep time).
• Any canned beans or even fresh ones are fine, pintos are just my favorite.
• I’ve tried this recipe with iceberg lettuce and it wasn’t as good (IMO).