A Word From The Cook
“Cajun Spice Mix adds zip to a classic mexi-favorite Taco Salad. Bring it to a potluck, serve as a side salad, or main dish!”
Recipe
Prep Time:
45 Minutes
Serves:
Serves 4-6 (depending on serving size)
Ingredients:
- 2 Tablespoons Cajun Spice Mix (get our recipe for Cajun Spice mix and use it on this recipe, as a rub or accent on fish, meat, soups, etc.)
- 1 Tablespoon canola oil
- ¾ Pound ground beef
- 1 Can corn
- 1 Can black beans (rinsed and drained)
- ½ Bunch romaine lettuce (chopped)
- 1/2 Cup green onions (chopped)
- 1/4 Cup fresh cilantro (chopped)
- 3 Roma or Plum tomatoes (chopped)
- 1 Cup avocado (diced peeled)
- 1 Cup grated cheddar cheese
- 2 Cups corn tortilla chips, plus some to garnish the plated dish (Get gluten-free chips if you're following a gluten-free diet)
- 1/2 Cup sour cream
- 1 Lime, sliced for garnish
- Salt and pepper to taste
Step 1 – Prepare Spice Mix & Chop Vegetables
Combine spices from our Cajun Spice Mix Recipe.
Chop lettuce, tomatoes, cilantro, green onions, and avocado.
Grate cheese using a box grater.
Set aside while you work on Step 2.
Step 2 – Warm Beans, and Corn, & Cook Meat
Rinse black beans and warm in a small saucepan.
Rinse corn and warm in a small saucepan.
Heat medium pan to medium high heat and coat with oil.
Add meat to the pan and sprinkle the meat with 2 tablespoons of Cajun Spice Mix.
Break up the meat with a wooden spoon and cook until all the meat is browned.
Step 3 – Assemble & Serve
Layer the taco salad starting with the chips on the bottom.
Add ingredients in this order on top of the chips: Meat, beans, corn, lettuce, green onions, tomatoes, cheese, avocado, cilantro, and dollop top with sour cream.
Serve with chips and salsa or Tabasco.
Garnish plates with cilantro and lime.
For healthier option use ground turkey or chicken!!