Taco Salad
Ingredients:
- 16 oz lean ground beef
- 6 green onions, sliced
- 1 clove garlic, minced
- 2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 3/4 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 head iceberg lettuce, shredded (I just bought a bad of shredded lettuce because I am lazy)
- 2 roma tomatoes, chopped (I forgot these, but I think they would improve this salad)
- 1 orange bell pepper, sliced
- 1 green bell pepper, sliced
- 1 bunch of cilantro, chopped
- 1 package of shredded cheese (any kind you like - we used Cheddar)
- Tortilla chips (my husband likes to crush these at the bottom, and I like to use them to scoop up the salad)
- Sour cream or cottage cheese
Instructions:
- Heat a large frying pan over medium-high heat. Add the ground beef to the pan and break up with a wooden spoon. Add the garlic to the pan and continue cooking until the meat is browned, and you can smell the garlic.
- Once the meat has been browned, drain off the excess fat and return the pan to the heat. Add about 1/2 inch of water, three sliced green onions, and all of the seasonings (through black pepper). Continue to simmer until the meat is cooked through (about 5 minutes).
- Set up your taco salad with all of the additional ingredients however you like in a bowl and serve!