This week in our CSA, we received many items that fit into a Mexican theme. It seemed appropriate to create a taco salad.
Recipe: Taco Salad
Summary: All ingredients are approximate as I don’t really measure much.
- 1 T olive oil
- 3 garlic scapes, chopped
- 3 green onions, chopped
- 1 pound local grass fed ground beef
- 1 cup black beans (already cooked or canned)
- 2 tomatoes, chopped
- 1/2 cup water
- 4 T Penzeys taco seasoning
- 2 cups quinoa with cilantro, prepared
- handful of corn chips per person
- bed of lettuce per person
- Heat olive oil in skillet.
- Add garlic scapes and onion and cook for a couple of minutes.
- Add ground beef and cook until beef is almost done.
- Drain off grease and return to pan.
- Add tomatoes, beans, water and taco seasoning.
- Stir to combine. Bring to a boil, simmer until tomatoes are done and sauce is thickened.
- Assemble 1/3 cup quinoa and 1/6 of the filling on top of the lettuce.
- Add a handful of corn chips to each plate.
To make the quinoa, use a rice cooker. You need 1 part quinoa to 2 parts water. I used previously frozen chopped cilantro that was frozen into ice cubes with water to make up some of the water. Add the cubes to a measuring cup and fill with water to desired level. You can always add fresh cilantro or leave it out.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6