Tossed Taco Salad Recipe
- 3/4 pound ground lean beef
- 1 onion, chopped
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Purchased taco sauce, divided
- 1 small head iceberg lettuce, shredded
- 3/4 cup thinly sliced green onions (including tops)
- 1 small cucumber, peeled, seeded, and diced
- 1 cup Lucerne Shredded Sharp Cheddar Cheese
- 3 cups coarsely crushed tortilla or corn chips
- 2 medium firm-ripe tomatoes, cut into wedges
- Reduced fat sour cream
- Crumble beef into a 12-inch nonstick frying pan. Add chopped onion, chili powder, cumin, and oregano and cook over medium-high heat, stirring until meat is browned and onion is soft, about 10 minutes; pour off and discard excess fat. Stir in 2 tablespoons taco sauce and mix well.
- Place lettuce in a large salad bowl. Add meat mixture, green onions, cucumber, cheese, and tortilla chips; mix well.
- Immediately divide among 4 plates and garnish with tomato wedges. Offer sour cream and remaining taco sauce to add to taste.