Loaded Beef Taco Salad Bowl

Ingredients

Here are the following ingredients:

Taco Salad Beef

• 4 lb (2 kg) Ground Beef (Medium)
• 2 tbsp (30 mL) canola oil
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• ¼ cup (60 mL) chili powder
• 2 tbsp (30 mL) ground chipotle chili powder
• 2 tbsp (30 mL) ground cumin
• 2 tbsp (30 mL) sweet paprika
• 4 tsp (20 mL) garlic powder
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper

Lime Crema

• 1 cup (250 mL) sour cream
• ½ cup (125 mL) mayonnaise
• ½ cup (125 mL) lime juice
• ½ tsp (2 mL) kosher salt

Black Bean and Corn Salsa

• 4 cups (1 L) drained and rinsed canned black beans
• 4 cups (1 L) cooked corn kernels
• ¾ cup (175 mL) lime vinaigrette
• ¼ cup (60 mL) chopped fresh cilantro

Service

• 3 lb (1.5 kg) shredded lettuce, about 32 cups (8 L)
• 1½ lb (750 g) chopped tomatoes, about 4 cups (1 L)
• 8 oz (250 g) shredded Cheddar cheese, about 2 cups (500 mL)
• 48 slices pickled jalapeño
• 1 cup (250 mL) thinly sliced green onion

Preparation

1. Taco Salad Beef: Heat oil in large skillet over medium-high heat. Cook ground beef until browned. Drain off fat.
2. Add onion, chili powder, chipotle chili powder, cumin, sweet paprika, garlic powder, salt and pepper. Cook until onion is softened.
3. Stir in ½ cup (125 mL) water. Cook until beef is cooked through and water has evaporated. Cool, cover and refrigerate.
4. Lime Crema: Whisk sour cream with mayonnaise, lime juice and salt until combined. Cover and refrigerate.
5. Black Bean and Corn Salsa: Toss black beans with corn, lime vinaigrette and cilantro. Cover and refrigerate.

Service

1. Reheat ½ cup (125 mL) ground beef mixture.
2. Spoon 2 cups (500 mL) shredded lettuce in a serving bowl.
3. Arrange toppings over lettuce: ½ cup (125 mL) Black Bean and Corn Salsa, ¼ cup (60 mL) tomatoes, 2 tbsp (30 mL) shredded Cheddar cheese and 3 slices pickled jalapeño.
4. Top with heated ground beef mixture and 2 tbsp (30 mL) Lime Crema. Garnish with 1 tbsp (15 mL) green onion.

Beef Cuts