Taco Salad

Recipe from Nicole, at college.

Ingredients:

• vegetable oil
• 2 carrots, peeled and diced
• 1 onion, peeled and diced
• 2 stalks celery, peeled and diced
• 1 lb ground meat (we usually use beef or turkey)
• 2 tsp chili powder
• 2 tsp salt
• 1 tsp red chili flakes (optional)
• 1 tsp cornstarch
• 1 tsp ground cumin
• 1/2 tsp oregano
• 1 bunch of greens, enough to make a big bowl full (lettuce, spinach, mixed, whatever works)
• 15 oz can of dark red kidney beans, drained
• 1-2 tomatoes, chopped
• 1-2 avocados, chopped
• other toppings to taste, like scallions, cheddar cheese, cilantro, other veggies
• Catalina salad dressing
• tortilla chips

Directions:

Heat oil in pan and add mirepoix (carrots, onion, celery). Cook until onion is translucent. Add ground meat and cook until browned. Add spices and mix in well. Set aside to cool.

Wash greens and put in bowl. Add tomatoes, avocadoes, kidney beans, and any other toppings, and toss… or set it up make-your-own style.

We usually just put the salad dressing and bag of tortilla chips on the table. Scoop (or make) your bowl, crumble chips on top and add dressing. Enjoy!