Taco Salad with Spiced Beef Patties
Course: Dinner, Lunch, Main Dish, SaladsCuisine: Tex MexDifficulty: Easy
Servings
4
servingsCooking time
40
minutesTotal time
1
hour10
minutesIngredients
2 hearts romaine lettuce, chopped
2 vine-ripened tomatoes, chopped
3/4 cup frozen fire-roasted corn, thawed
1 cup pico de gallo, undrained
3 tablespoons apple cider vinegar
Kosher salt and freshly ground pepper
1 pound 85% lean ground beef
1 tablespoon taco seasoning
1 tablespoon extra-virgin olive oil
1/4 cup sour cream
1/2 cup shredded cheddar cheese
1 cup tortilla strips
Directions
- Toss the lettuce, tomatoes, corn, 3/4 cup pico de gallo and the vinegar in a large bowl; season with salt and pepper. Divide among plates or shallow bowls.
- Shape the ground beef into four 4-inch-wide patties and season both sides with the taco seasoning and a generous pinch each of salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until well browned, 4 to 6 minutes.
- Top each salad with 1 beef patty. Drizzle any juices from the skillet over the patties. Top with the remaining 1/4 cup pico de gallo and dollop with the sour cream. Sprinkle with the cheese and tortilla strips.
