Toni Michael Chef
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Menu ·serves 6

Taco Salad

When I want to cook something easy that will give me tasty leftovers for a few days, I go for boiled ground beef and turn it into tacos, quesadillas, and taco salads! I went for healthier ingredients this go (my tummy was craving vegetables), but other nice additions would be mixing the salsa and ranch together as the dressing, add tortilla strips for crunch, or some fresh jalapeno slices if you want more of a kick; could also add some corn or black beans - or do both with some Texas Caviar!

— Toni
The menu

What's on the plate

  1. 01 Boiled ground beef recipe
  2. 02 Orange salsa recipe
  3. 03 Avocado crema recipe
  4. 04 Sautéed onions & peppers recipe
  5. 05 Shredded lettuce + extra
  6. 06 Shredded cheese + extra
  7. 07 Sliced black olives + extra
Bring home

Grocery list

Meat

  • 3 lb ground beef (80/20 — go cheap, the fat boils off)

Produce

  • 1 large sweet onion (for sauté)
  • 1 small shallot (for salsa)
  • 2 poblanos
  • 2 jalapeños (for salsa)
  • 1 navel orange (for salsa)
  • 3 limes (1 salsa, 1 beef, 1 crema + garnish)
  • 1 avocado
  • Small bunch cilantro
  • 1 head garlic (3 cloves for salsa)
  • 1 head romaine (or a bag of pre-shredded lettuce)

Dairy

  • Small carton sour cream (1/4 cup for crema)
  • Bag of shredded cheese (cheddar or Mexican blend)
  • 1 stick butter (for sauté)

Pantry

  • 2 (12 oz) cans fire-roasted tomatoes (salsa)
  • 1 packet (3 oz) taco seasoning (or your own blend)
  • Onion powder, garlic powder
  • Pickled jalapeños (jar — for the puree in beef)
  • 1 can sliced black olives
  • Olive oil, salt & pepper (on hand)