Ingredients:
2 tablespoons olive oil
1 onions, chopped
4 garlic cloves, minced
1 lb lean ground beef
1 teaspoon paprika
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 cup water
1 (6 ounce) cans tomato paste
1 head romaine lettuce, rinsed, dried and chopped
3 plum tomatoes, chopped
8 ounces cheddar cheese, shredded
6 scallions, finely sliced
8 tablespoons sour cream
1 (8 ounce) jars salsa ( Medium, Hot, Extra Hot, your choice!)
salt & freshly ground black pepper, to taste
Directions:
In a large non-stick skillet heat olive oil over medium heat.
Add onions and garlic; cook until onions are translucent, about 4-5 minutes.
Add the ground beef and turn heat to high.
Brown meat, stirring constantly, until crumbly, about 5 minutes; drain off any excess fat.
Lower heat and add paprkia, cumin, oregano, chili powder, cayenne pepper, salt and pepper to taste.
Add the 1 cup of water and tomato paste; blend well.
Bring mixture to a boil then reduce to low.
Simmer 10 minutes, stirring occasionally.
ASSEMBLE TACO SALAD:.
Place equal amounts of romaine lettuce on 4 plates.
Spoon a healthy amount of taco mixture over lettuce.
Top each plate equally in the following order chopped tomatoes, shredded Cheddar cheese, 2 tbsp sour cream, green onions and a dollop of salsa.
Serve & enjoy!
Servings: 4
Time preparation: 25 min.
Time total: 55 min.