Taco Salad
Author: 
Cuisine: Salads
 
Ingredients
  • 1 pound ground turkey or beef (*I usually use the ground turkey from Costco that come in a 4 pack and they are each just over a pound)
  • 1 pound chorizo
  • ½ of a white onion chopped
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 (7 oz can) diced green chilis
  • Salt and pepper to taste
  • 1 can black beans rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 1 can pinto beans rinsed and drained
  • 1 can white beans rinsed and drained
  • 1-2 heads of green leaf lettuce – washed and chopped
  • Fritos – regular, ranch, or chili cheese
  • 1-2 cups shredded cheddar cheese
  • 1 avocado – diced
  • 3-4 tomatoes – diced
  • 1 bunch of green onions – chopped
  • 1 bunch of cilantro – chopped
  • Ranch Dressing
  • Sour Cream
  • 1 can El Pato
  • Cholula
Instructions
  1. Add the ground turkey (or ground beef) and chorizo to a large skillet and cook over medium high heat. Stir it around and get it all scrambled up.
  2. Chop up your onion and throw that on in.
  3. Add in your chili powder, oregano, garlic powder, onion powder, paprika, and ground cumin and get everything all stirred up.
  4. When your meat is all cooked through, drain off your fat, and return skillet to burner and turn down the heat and then add in the diced green chilis and beans if you choose to add them.
  5. Add some salt and pepper to taste, and any more seasonings if needed. If you choose to not use chorizo and just use 2 lbs of ground turkey, or 2 lbs of ground beef, you may need to add in more of the seasonings. The chorizo adds such good flavor on its own so without it you will probably need to compensate for it.
  6. Chop up your lettuce, cilantro, green onions, dice your tomatoes and avocado, and shred your cheese. Put them in their own bowls for assembly.
  7. For assembly start with Fritos, then meat, cheese, lettuce, tomatoes, avocado, green onions, and cilantro.
  8. For the dressing put on a dollop of sour cream, squirt on a little ranch dressing, and then drizzle a little El Pato and Cholula on top.
Notes
*toppings and dressing amounts can vary with personal preference and size of group
Recipe by A Fireman's Wife at https://afiremanswife.com/2016/10/21/friday-at-the-fire-station-taco-salad/