Taco Salad


1 tbs. Extra-Virgin Olive Oil (EVOO)

1 lb. ground sirloin

1 tsp. chipotle chile flakes (or chipotle chile powder)

1 tbs. ground cumin

1/2 tbs. ground coriander

1 tsp. Mexican or regular dried oregano

Kosher salt and fresh cracked black pepper

1 medium red onion, chopped

2 cloves garlic, minced

1 jalapeno, seeded and minced

1/2 (12 oz) bottle of beer

1 jar salsa, your favorite brand, divided

1 (15 oz) can of black beans, drained

1 (8 oz) container of sour cream

2 plum tomatoes, seeded and chopped

1 head Romaine lettuce, chopped

1 can black olives, sliced


Add EVOO to a large skillet preheated to med-high heat. Add chile flakes for one minute, if using. Next, add beef and crumble with wooden spoon. Add spices and salt and pepper, including chipotle chile powder, if using. Once meat has browned, add onion, garlic and jalapeno. Cook together until softened. Add beer, and cook until almost evaporated. Add the beans and 3 tbs. salsa. Stir and cook a few more minutes until nice and thick. You don’t want this to be watery. Taste for seasoning and adjust as needed. Remove from heat.

Meanwhile, in a bowl, combine the sour cream and remaining salsa.

To assemble: pile some lettuce on a plate. Add beef mixture, then top with tomatoes, a few dollops of the sour cream/salsa mixture, and black olives. Enjoy!

Variations: You can also add shredded Mexican cheese or crumbled queso fresco, sliced avocado, or guacamole, or anything else you like. Salads are very versatile.

About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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