Yummy Taco Salad

For more zing, add a dash of chili powder along with the spices while cooking the beef.  Muy caliente!

Serves 6  Prep Time 30 minutes   Cooking Time 20 minutes

For the dressing
 tablespoons cane vinegar
1/4 cup canola oil
3 tablespoons tomato sauce
1/2 tablespoon sugar
1/2 onion, chopped finely
dash of hot sauce

For the beef mixture  
2 teaspoons minced garlic
2 tablespoons canola oil
1/2 onion, chopped finely
250 grams ground beef  (top round sirloin)pinch of cumin powder
salt and freshly ground pepper to taste

1/2 kilo assorted lettuce leaves, chopped
2 salad tomatoes, sliced
1 cup taco or tortilla chips, broken into bite-size pieces
1/4 cup grated Cheddar cheese
3 tablespoons cilantro (optional)
1/2 cup sour cream

1  Make the dressing: Put all ingredients in a blender and process for 3 minutes then season with salt and pepper to taste. Set aside.

2  Cook the beef: Sauté garlic in oil, add onions and cook until translucent. Add ground beef and spices. Cook until fat has been rendered. Set aside.  

3  Assemble the salad: Lay lettuce leaves on a platter, then follow with sliced tomatoes and taco or tortilla chips. Top with grated Cheddar cheese and cilantro then drizzle sour cream. Toss with dressing and beef mixture. Serve immediately.

Healthy tip:  When reheating, make sure to heat the beef mixture for 30 seconds to remove the fat that has turned into a paste (sebo). Also, use whole-wheat nacho or tortilla chips for a healthy crunch.

Photography by David Hanson │ Food Styling by Jun Jun de Guzman, assisted by Kat Jao│ Prop Styling by Paulynn Chang Afable

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