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    Taco Salad

    4 servings

    porzioni

    20 minutes

    tempo di preparazione

    35 minutes

    tempo totale
    Inizia a Cucinare

    Ingredienti

    1 lb. ground beef

    Kosher salt

    Freshly ground black pepper

    2 tbsp. taco seasoning

    2 tbsp. tomato paste

    2 c. (or more) vegetable oil

    2 (4") corn tortillas, cut into 1/4" strips

    2 heads romaine, chopped

    2 1/2 c. halved cherry tomatoes

    1 (15-oz.) can black beans, drained, rinsed

    1 c. shredded cheddar

    1/2 c. pico de gallo

    1/4 c. chopped fresh cilantro

    1/2 c. sour cream

    Istruzioni

    In a large cast-iron skillet over medium-high heat, cook beef, breaking up into small pieces with a wooden spoon; season with salt and pepper. Add taco seasoning, tomato paste, and 2 tablespoons water. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes. Remove from heat.

    Into another large skillet, pour oil to a depth of 1/2". Heat over medium-high heat until hot but not smoking. Fry tortilla strips until golden brown, about 2 minutes. Transfer to a paper towel-lined plate; immediately season with salt.

    In a large bowl, season lettuce with a pinch of salt. Add tomatoes, beans, and beef and toss to combine. Top with cheese, pico de gallo, cilantro, and tortilla strips. Dollop with sour cream.

    Nutrizione

    Dimensione della Porzione

    -

    Calorie

    1682

    Grassi Totali

    152 g

    Grassi Saturi

    24 g

    Grassi Insaturi

    -

    Grassi Trans

    2 g

    Colesterolo

    125 mg

    Sodio

    2026 mg

    Carboidrati Totali

    31 g

    Fibra Alimentare

    18 g

    Zuccheri Totali

    12 g

    Proteine

    39 g

    4 servings

    porzioni

    20 minutes

    tempo di preparazione

    35 minutes

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    1 lb. ground beef

    Kosher salt

    Freshly ground black pepper

    2 tbsp. taco seasoning

    2 tbsp. tomato paste

    2 c. (or more) vegetable oil

    2 (4") corn tortillas, cut into 1/4" strips

    2 heads romaine, chopped

    2 1/2 c. halved cherry tomatoes

    1 (15-oz.) can black beans, drained, rinsed

    1 c. shredded cheddar

    1/2 c. pico de gallo

    1/4 c. chopped fresh cilantro

    1/2 c. sour cream

    Istruzioni

    1

    In a large cast-iron skillet over medium-high heat, cook beef, breaking up into small pieces with a wooden spoon; season with salt and pepper. Add taco seasoning, tomato paste, and 2 tablespoons water. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes. Remove from heat.

    2

    Into another large skillet, pour oil to a depth of 1/2". Heat over medium-high heat until hot but not smoking. Fry tortilla strips until golden brown, about 2 minutes. Transfer to a paper towel-lined plate; immediately season with salt.

    3

    In a large bowl, season lettuce with a pinch of salt. Add tomatoes, beans, and beef and toss to combine. Top with cheese, pico de gallo, cilantro, and tortilla strips. Dollop with sour cream.