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.