PLATYPUS WINE COUNTRY TOURS’ TACO SALAD RECIPE

INGREDIENTS

  • 2 Heads of Romaine Lettuce Chopped
  • 1/2 Cup Shredded Jack and Cheddar mix
  • 1 handful of Tortilla Chips Crushed
  • 2 Roma Tomatoes, Small Dice
  • 1/3 Cup of Sliced Black Olives
  • 1/4 cup of your favorite Ranch Dressing

OPTIONAL: With Meat

  • 1/2 Pound Ground Beef
  • 1 Pinch of Cumin

PREPARATION METHOD

For Taco Salad with Ground Beef:

  • Heat a saucepan on medium heat.
  • When the pan is smoking slightly, add the beef, cumin, a teaspoon of salt, and a few shakes of pepper. (Remember to limit the salt since the chips will increase the salt levels of the salad.)
  • Cook for 15 minutes or until most of the fat has been rendered and separated from the meat.
  • Drain and let cool.
  • Set aside.

For the Meatless Components

  • Combine the romaine, chips, and cheese in a large bowl.
  • Mix in the ¼ Cup of Ranch Dressing slowly, folding in small amounts at a time.
  • Incorporate the tomatoes and olives as a topping for color and presentation.

If ground beef is a component of your Taco Salad, add this to the top, as well.

Since this Taco Salad recipe is straightforward, it is a great way to get kids who usually dislike salads and greens to eat plenty of them!

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To reserve space for a future join-in or private Sonoma or Napa winery tour of fascinating boutique wineries and vineyards, visit the Platypus Wine Tours website. The best part is leaving the driving to others while you enjoy the experience, expert commentary, and world-class wines as you move throughout the region.

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