Taco salad with lime jalapeño dressing
Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
40min
Preparation
10 min
Cooking
4
Portions
Ingredients
- Fontaine Family lean ground veal or beef, 1 package
- 5 ml (1 tsp) cumin
- 15 ml (1 tbsp) smoked paprika
- 15 ml (1 tbsp) maple syrup
- 5 ml (1 tsp) dried oregano
- 2 garlic cloves, chopped
- 30 ml (2 tbsp) olive oil
- Salt & pepper, to taste
jalapeño lime dressing
- 60 ml (¼ cup) fresh lime juice
- 10 ml (2 tsp) lime zest, finely grated
- 1 green onion, chopped
- 1 jalapeño seeded and chopped
- 15 ml (1 tbsp) maple syrup
- 1.5 ml (¼ tsp) garlic, finely grated
- 85 ml (2/3 cup) Olive oil
For the salad
- 2 Romaine hearts, chopped
- 1 red pepper, sliced
- 125 ml (½ cup) cheddar cheese, grated
- 1 avocado, diced
- 1 small red onion, sliced
- 250 ml (1 cup) cooked corn kernels
- 8-10 cherry tomatoes, halved
- 125 ml (½ cup) black beans, drained
- 500 ml (2 cups) tortilla chips
Preparation
- Purée all ingredients for the lime jalapeño dressing in a blender until smooth, set aside.
- Heat the olive oil in a skillet over medium-high heat and brown the meat for 4-5 minutes.
- Add the rest of the ingredients, cumin, smoked paprika, maple syrup, oregano, garlic to the meat mixture and cook an additional 4-5 minutes until meat is cooked thoroughly.
- Season with salt and pepper, set aside.
- In a big salad bowl, add the salad ingredients. Pour lime dressing into salad, toss gently. Adjust seasoning with salt and pepper if needed. Top with ground meat mixture.
Side dishes
Serve with tortilla chips