Beef Taco Salad
Taco Meat Parts
- 1 pound ground beef
- ¼ cup Taco Dust
- ¼ cup water
- 14 oz beans (Ranch Style optional)
Taco Salad Salad Misc Parts
- 12 oz head of lettuce
- 4 oz avocado
- 3 oz tomato
- 2 cup cheese (shredded, Mexican or your fav)
- 1 oz Uglyade
- 1/4 tsp salt (to taste)
- 1/4 tsp pepper
Make Taco Meat
- In a medium high heat pan brown meat. I like to cook the piss out of it to get mass fat out.
- Once cooked put meat in strainer. You can either let it drain naturally or take a saucer and put on top of meat and push down to squish out fat.
- Put meat back in pan and stir in Taco Dust and water. Cook an additional 2-3 minutes. If using beans add them drained now too.
- Turn off heat and set taco meat aside.
Taco Salad Construction
- Take your head of lettuce and tear off enough leaves to make your salad be it 1,2,3 or 4 people. Place on plate or in bowl.
- Depending on your salad size drop about ½ cup taco meat over lettuce. I like hot meat on salad because it wilts the leaves. This is just a preference but important to me. 😉
- Dice up your tomato and avocado and put desired amount on salad.
- Bam! a dash of salt and pepper.
- Pour Uglyade over salad. Any dressing can be used as an alternative to Uglyade. What I used as a child was Italian dressing.
- Sprinkle some shredded cheese and you salad is ready to go.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.
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