Taco Salad in Tortilla Bowls
Contributed by: News Canada
(NC) - Take a break from some early yard work or gardening and enjoy this main meal salad that's crisp and filling.
- 1 cup sour cream
- 1/3 cup mayonnaise
- 1/2 Ontario Greenhouse Cucumber, shredded, chopped
- 1 tbsp chopped green onion
- Salt & pepper
- 1 lb lean ground beef
- 1 pkg taco seasoning mix
- 1 can (5 1/2 oz) tomato paste
- 6 cups shredded leaf lettuce
- 4 Tortilla Salad Bowls* (optional)
- 2 cups shredded Cheddar cheese
- 2 medium Ontario Greenhouse Tomatoes, seeded, diced
Chunky Cucumber Salad Dressing:
In medium bowl, combine sour cream and mayonnaise. Stir in cucumber and green onion.
Add salt and pepper to taste. Set aside.
In large frypan saute beef until browned. Drain fat if necessary. Sprinkle taco seasoning over
meat. Add water (according to taco mix instructions) and tomato paste to pan; mix until well
combined. Cook and stir over medium heat until mixture comes to a boil. Reduce heat and simmer
10 min. Remove from heat; cool slightly. Divide lettuce among plates or Tortilla Salad Bowls, if
used. Spoon warm meat mixture over lettuce. Top with cheese and tomatoes. Pour Chunky
Cucumber Salad Dressing over each serving.
* Tortilla Salad Bowls:
For each bowl, ease a 10-inch (25 cm) flour tortilla into 2 1/2-qt (2.5
L) oven-proof bowl, gently pleating edges. Microwave on HIGH (100%) 2 min. Remove from
bowl, invert onto wire rack; cool completely.