Chipotle Beef Taco Salad
July 14, 2008
I started making this recipe about 2 years ago and we absolutely love it! The smokiness from the chipotle adds a nice twist to the Taco salad. Chipotle is a smoke dried jalapeno chili used primarily in mexican-inspired cuisine. Now after doing my due diligence in research about the chipotle, I found a very interesting site called chipotlefan.com that Matt Silverman, a starving college who needed to make money in whatever (legal) way he could, (his words). Matt’s site was originally created to teach folks about the nutrition value in chipotles, so click here to check out Matt’s site, it’s pretty cool!
I also like to add black oilves to this recipe and serve guacamole on the side. My source for this recipe is the wednesday food section of the San Francisco Chronicle back in 2006. Please enjoy!
If your a big fan of chipotle peppers and are interested in seeing more recipes click here.
For the chipotle beef
- 2 tsp. vegetable oil
- 1 cup chopped onion, in a small dice
- 1 lb. lean ground beef
- 2 chipotle peppers in adobo sauce, finely minced, 4 tsp. total
- ½ tsp. oregano leaves
- ½ tsp. cumin
- ¾ tsp. salt
- ½ tsp. garlic salt
For the salad
- 4 cups thick-cut tortilla chips
- 2 hearts of romaine cut into thin ribbons
- 1 cup drained and rinsed canned black beans
- 2 ripe tomatoes, diced
- 1 firm avocado, diced
- 1 cup salsa
- 1/ cup shredded cheddar cheese
- Sour cream to serve (low fat is great)
For the chipotle beef
Heat the vegetable oil in a large nonstick skillet. Add the onion and sauté until translucent.
Meanwhile, place the beef in a medium bowl and the chipotle, spices and salts over the top. Using your hands gently combine the meat and spices. When the onions are ready, add the meat and fry until browned and cooked through about 8 minutes, stirring often. 
As the meat browns, place the chips (I like to break them up) in the bottom of a large bowl. Top with lettuce, beans, tomatoes and salsa, then top it all with the cheese. When the meat is ready, place it on top of your salad and toss gently. Serve immediately.
Serves: 4
Total time: 45 minutes
Related posts:
- Greek Mixed Grill Kabobs and Pine Nut Orzo Salad
- Spinach Salad With a Fig Balsamic Vinagarette
- Cornucopia Salad
