Friday, September 16, 2011

Everyday Taco Salad

I got an email from South Beach diet the other day with a recipe for taco salad that sounded amazing. Except it was full of expensive shit I didnt have on hand or intend to drop money on. So this recipe was born from that idea. Taco salad with ingredients on hand. Deeelicious. Especially the beans, which I will make again as a side for sure.

3/4 lb lean ground beef or 2 1/2 cups soy crumbles
1 tablespoon EVOO
1 tablespoon oregano
1 teaspoon paprika (smoked paprika is even better)
1 tablespoon chili powder
1 tablespoon cumin
10 oz fresh spinach, roughly chopped
3/4 large red onion, roughly chopped
1 large tomato
1 cup of shredded cheddar cheese (fat free is fine, i used daiya - which is gluten free, vegan and delicious)

spicy sweet black beans
29 oz canned black beans, rinsed, drained and pat dry
1 tablespoon EVOO
3 tablespoons honey
2 tablespoons chopped fresh cilantro
2 tablespoons apple cider vinegar
1 teaspoon crushed red pepper flakes (or to taste)

2 tablespoons fage 0% greek yogurt
2 tablespoons dijon mustard
2 tablespoons champagne vinegar
1 tablespoon lowfat sour cream
1 oz goat cheese, crumbled
1 tablespoon oregano
1/2 teaspoon garlic powder
1/8 teaspoon salt

rinse and drain beans.  pat dry with papertowels.  add EVOO to a large skillet and wait 30 seconds.  add beans, cilantro, honey and apple cider vinegar.  when liquid begins to reduce and become stickier and beans are soft, add red pepper flakes.  set aside in a large bowl to cool slightly.

mix oregano, paprika, chili powder and cumin in a small bowl with a whisk while a large skillet heats up with EVOO.  add beef to EVOO and stir in seasonings, breaking up beef. sautee for 3 minutes or until lightly browned. roughly chop 1 large tomato, squeezing out juice/seeds with your hands and add to beef mixture, sauteeing for 5 minutes or until cooked through and tomato skin begins to blister slightly.  

meanwhile, roughly chop spinach and red onion, tossing with cheddar. add to bowl with beans. top with meat mixture and toss. 

whisk together everything but goat cheese.  gently stir/fold in goat cheese crumbles and top individual servings of salad. yum.