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| Half-Baked Taco Salad |
"I've always adored taco salad, but I wanted to find a way to retain the large portions that the meal typically offers, retain the sharp flavor of the cheeses and meat mixture, but reduce the complexity and calories involved in having a bread product. This is the result and I'm quite addicted to it. I made slight changes to 'Taco Seasoning I' for the spicing, but otherwise hit upon the idea of pre-baking the salad before applying meat, tomato, and salsa, and quite like how the romaine gets crispy along the edges."
Ingredients :
- Seasoning:
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- Meat:
- 1 pound 93% lean ground beef
- 1/2 cup water
- 1 (15 ounce) can no salt-added kidney beans
- Salad:
- 4 tomatoes
- 2 heads romaine lettuce, chopped
- 4 large green bell peppers, sliced
- 1 ounce finely grated Parmesan cheese
- 4 ounces coarsely grated extra-sharp Cheddar cheese
- 1 cup salsa
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 50M |
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- Combine chili powder, cumin, black pepper, garlic powder, sea salt, paprika, onion powder, cayenne pepper, and oregano together in a bowl.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil or parchment paper.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix spice mixture into ground beef until evenly coated; add water. Simmer beef until liquid is evaporated, 10 to 15 minutes. Add kidney beans and simmer until beans are heated through, about 10 minutes.
- Cut each tomato in half down the middle. Slice 1 of each half into thin, round cross sections. Chop the remaining halves.
- Spread romaine lettuce onto the prepared baking sheet; top with green bell peppers and tomato slices. Sprinkle Parmesan cheese over tomato layer.
- Bake in the preheated oven until edges of romaine lettuce are crisp but not burned, 10 to 20 minutes.
- Top salad with taco meat mixture, Cheddar cheese, chopped tomato, and salsa. Transfer salad to a serving plate using a spatula.
Notes :
- You can scoop portions of the salad with the bell pepper slices.
- Black beans may substitute well for kidney beans and adding corn kernels might work.
- I have happily used iceberg lettuce in the past, but it doesn't bake as as nicely as romaine.
- Slice your bell peppers along the edges so that you end up with wide scoop-shaped, sections.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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