Taco Salad
Serving Size, Ingredients and Equipment:
- 400g Ground Beef
- 1 Tsp neutral oil (peanut oil, oat bran oil, high-temperature olive oil)
- 1 Tbsp Garlic Powder
- 1 Tbsp Cumin
- 1 Tsp Salt
- 2 Cups Salsa Cruda (or substitute this with 1 Diced Onion, 2 Diced Tomatoes and 2 Tbsp Lime Juice).
- 1 Cup Grated Sharp Cheddar Cheese (Large Grating Size)
- 2 Romaine Lettuce Hearts, Chopped and Chilled
Cooking Instructions and Methods:
Heat a frying pan to high. If using a stainless steel pan, the pan is hot enough when a droplet of water beads and "rolls" around on the surface of the pan instead evaporating right away.
Add the oil. Add the beef, spread it around and let it sear for two minutes to add some flavor. Then, break it apart into smaller chunks and add the garlic powder, cumin and salt.
In a large bowl, add the chopped lettuce and cheese.
Next, add the warm beef and top with the sour cream and salsa.
Mix roughly right before serving (to maintain some contrast between the cold and hot ingredients). Optional: serve topped with a few (crushed) tortilla chips and some lime wedges.
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