Mexican salad

Mexican salad

This is my take on a very common type of salad. Salads like this are often called taco salads, but I reserve that name for salads in a tortilla bowl, or at least with some form of tortilla along with the salad.

Use the seasoning of your choice with the ground beef. I use Penzey’s Arizona Dreaming, which is salt-free. But whatever you choose, use plenty of seasoning, as the very well-seasoned ground beef gives the character to the salad.

Mexican salad

1/4–1/3 pound ground beef
taco or other southwestern-style seasoning
oil

romaine lettuce
avocado
tomato
red and green bell pepper
black olives, sliced
red onion, sliced thin

ranch dressing
shredded sharp cheddar cheese
salsa or pico de gallo
sour cream

Cook the ground beef with a generous amount of the seasoning.
 
Start the salad with a generous amount of romaine lettuce. Add the avocado, tomato, red and green pepper, olives, and onion. Place the ground beef in the middle. Add modest amount of ranch dressing. Top with the shredded cheese. Add dollops of salsa and sour cream.

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