Taco Salad

A little twist on a favorite salad!

Author

Jill O'Brien

Ingredients

• 1 – pound Wild Idea Premium Ground Buffalo
• 1 – onion, diced
• 1 to 2 – tablespoons olive oil
• 1 – package Jill’s Mexican Seasoning (or other taco/Mexican seasoning)
• salt & pepper to taste
• arugula greens
• cherry tomatoes, diced
• avocado, diced
• chèvre cheese, crumbled
• corn tortilla croutons (recipe below)
• cilantro vinaigrette (recipe below)
• hot sauce
• 2 – cups cilantro leaves, packed
• 1 – cup rice vinegar
• 1/3 – cup sugar
• 1 – teaspoon salt
• 2 – teaspoons black pepper
• ¾ – cup olive oil
• corn tortillas
• olive oil
• salt and/or Mexican seasoning

Directions

1. In a large, heavy skillet over medium high heat, add the olive oil, onion and crumble in the ground meat. Sauté for about 5 minutes stirring occasionally before adding the dry spices. Continue to cook until meat is browned.
2. Arrange greens on individual plates or on a platter. Top with desired amounts of meat, tomatoes, avocado, sprinkle with cheese and homemade corn tortilla croutons. Drizzle with cilantro vinaigrette and a few good shakes of hot sauce.
3. Mix all ingredients together in blender until incorporated.
4. Heat 2 tablespoons of oil in a skillet and add corn tortillas, one at a time. Fry until they start to puff and are lightly brown, then turn.
5. Remove from oil and lightly salt and season. Cut or break into pieces.