EAST TOWN TACO SALAD

TACO SALAD WITH CHIPS AND CHEESE
We went to a little bit funky restaurant in East Town in Grand Rapids that caters to a college crowd. We ordered Taco Salads and were thrilled to find a different take on one of our favorite things. Instead of a fried flour tortilla which I do not like because it is fried and usually tastes a “little” old or stale to me, they served the salad on a bed of chips with Cheddar cheese melted between the chips. With Cinco de Mayo coming the 5th of May and the Hispanic Fiesta in Holland on Saturday, we thought it would be a good day for a good salad.

My mouth and tummy are very happy after eating this salad.

TACO MEAT FOR SALAD
1 lb lean ground beef
½ T to 1 T Chimayo medium red chile or chili powder
1 t  Mexican oregano
½ t ground cumin
3 cloves, minced

Brown the beef with garlic.  Add the seasoning.  I used a tablespoon of red chile which gave the meat a nice heat which I like as I use much more lettuce than meat.  The spicy meat enhances the lettuce.  Start with a smaller amount as you can always add more but you can't take it out.  I do not use a great deal of cumin in a recipe.  I like the base note that cumin adds, but too much I think is offensive.  Add approximately a ½ cup water to the meat and spices.  Cover pan and simmer on low for about ½ hour.  If meat is too wet, remove cover and simmer a little longer.

DRESSING
Ranch dressing
Salsa

Mix ranch dressing with equal parts salsa and stir.  Can use less salsa if desired.

Salsa and Ranch dressing.

SALAD INGREDIENTS
I used:
Romaine lettuce, shredded
Green onions, chopped
Refried black beans
Taco meat
Cherry tomatoes
Black olives
Sour cream
Pico de Gallo
Chips
Cheddar or Monterrey Jack cheese, shredded

Ingredients.

PICO de GALLO
I used:
4 Roma tomatoes, finely chopped
Small sweet onion, finely chopped
4 Jalapeno peppers, finely chopped
A little cilantro, chopped, my family is not fond of cilantro
1 lime, juiced
Salt to taste

Mix tomatoes, onions, peppers and cilantro in a bowl.  Season with lime juice and salt to taste.

Chop finely.

I use about equal parts tomatoes and onion and approximately two-thirds that amount of Jalapeno peppers with cilantro to taste.

Season with lime juice and salt to taste.

TO BUILD THE SALAD

Place a single layer of chips in/on the salad plate.  Top with shredded cheese.  Microwave for 40 seconds or until cheese melts.

Single layer of chips.

Sprinkle with cheese.

Add second layer of chips.

Microwave for 40 seconds or until cheese melts.

Top with shredded lettuce.

Put some refried beans in the center and top with a dollop of sour cream.  Sprinkle with meat mixture, cherry tomatoes, sliced black olives, green onions, pico de gallo.  Dress the salad and enjoy!