Taco Salad
Jul 16, 2021
Taco Salad
Jill O'Brien
A little twist on a favorite salad!
Ingredients
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- 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
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- 2 – cups cilantro leaves, packed
- 1 – cup rice vinegar
- 1/3 – cup sugar
- 1 – teaspoon salt
- 2 – teaspoons black pepper
- ¾ – cup olive oil
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- corn tortillas
- olive oil
- salt and/or Mexican seasoning
Directions
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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.
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.
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Mix all ingredients together in blender until incorporated.
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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.
Remove from oil and lightly salt and season. Cut or break into pieces.
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