San Juan Taco Salad
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the Editors of Publications International, Ltd.. "San Juan Taco Salad" 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/san-juan-taco-salad-recipe.htm> 27 May 2012.
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YIELD Makes 6 servings
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This picnic salad is a specialty of San Juan River rafting trips. The precooked meat and shredded cheese are transported in plastic bags; the final assembly takes place on the river bank.
INGREDIENTS
| 1 | pound 90% lean ground beef |
| 1 | jar (8 ounces) mild or medium picante sauce, divided |
| 1/2 | teaspoon dried oregano |
| 1/2 | teaspoon salt |
| 1 | can (15-1/2 ounces) kidney beans, drained |
| 1 | can (2-1/4 ounces) sliced pitted black olives, drained |
| 1 | medium head iceberg lettuce, shredded |
| 2 | medium tomatoes, diced |
| 1/2 | small red onion, chopped |
| 1 | cup (4 ounces) shredded Cheddar cheese |
| 1 | large avocado, peeled and pitted |
| 1/2 | cup sour cream |
| 1/2 | cup French dressing |
| 1 | teaspoon cumin seeds |
| 1 | bag (16 ounces) tortilla chips |
PREPARATION:
- Crumble meat into large skillet; stir over medium-high heat until browned. Spoon off and discard pan drippings. Add 2 tablespoons of the picante sauce, the oregano and salt. Cook 2 minutes, stirring constantly; let cool. Combine meat mixture, beans, olives, lettuce, tomatoes, onion and cheese. Chop avocado; add to salad. Whisk sour cream, French dressing and 1/2 cup of the picante sauce in small bowl until well blended, reserving any remaining picante sauce for another use. Pour dressing over salad; sprinkle with cumin seeds. Toss gently to mix. Place 6 to 8 tortilla chips on each serving plate; top with salad. Serve with additional tortilla chips.
This recipe appears in:
Southwestern
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