Taco Salad

posted in: Main Dishes, Recipes, TexMex | 0

Do you remember the beer commercials about “Real Men of Genius?” I always loved the ode to Mr. Giant Taco Salad Inventor.

A culinary invention that baffles the human mind – a twelve thousand calorie salad…Some may ask, is your taco salad healthy? Of course it is. It’s a salad, isn’t it?Unlike the meat and cheese fest in the commercial, this taco salad is quite healthy. But you can still eat the bowl. Crunchy!

4/6/2011 I’m entering this oldie but goodie in this month’s House Favorites: Vegan since I made these tonight.

Taco Salad

2 10-inch (or larger) flour tortillas

olive oil or cooking oil spray
3/4 cup corn, fresh, frozen or canned
6 ounces of burger crumbles
3/4 cup chunky-style salsa
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
3 cups torn lettuce leaves
1 small avocado, sliced just before servingDressing:
1 tablespoon balsamic vinegar
1 tablespoon soy sauce (I like Bragg’s in this)
1 tablespoon lime juice (from about 1/2 a lime)
Preheat oven to 350F. Push a tortilla into a small oven-proof skillet or cake pan to make a bowl shape. Brush or spray lightly with oil and bake for 8 – 10 minutes, until just starting to toast. Repeat with other tortilla. Set aside.Set oven to broil. Spread out corn on a lightly oiled baking sheet. Broil 2-3 inches from the heat until corn begins to brown. If using canned corn, make sure you’ve drained it well and stir once or twice while broiling it. Set aside.

Heat burger crumbles, salsa, chili powder, cumin and garlic powder in a small saucepan.Whisk together dressing ingredients.

To assemble salads, place one tortilla bowl on each plate. Divide lettuce leaves between the bowls and drizzle with about half the dressing. Add the burger crumble-salsa mixture to the lettuce and top with the corn and avocado slices. Spoon remaining dressing on top.

Serves 2.

You might also like

Comments are closed.