Tucson Taco Salad Recipe

Tucson 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 shredded Lucerne Sharp Cheddar Cheese
  • 3 cups coarsely crushed tortilla or corn chips
  • 2 medium firm-ripe tomatoes, cut into wedges
  • 1/4 cup Lucerne Reduced-Fat Sour Cream
  1. 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.
  2. Place lettuce in a large salad bowl. Add meat mixture, green onions, cucumber, cheese, and tortilla chips; mix well.
  3. Immediately divide among 4 plates and garnish with tomato wedges. Offer sour cream and remaining taco sauce to add to taste.
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