Easy Taco Salad on the lighter side for Cinco de Mayo
I used fluted pans for this, but I have used small dishes that can go into the oven too. Heat proof bowls. No need to oil the dish so it's healthy. Right?
Everything you like in a Taco but it's a salad and fast. Open a can of beans, red, black or pintos and add cooked ground beef, salad stuff you like.
I made Cilantro sauce for the dressing because Chuck loves to drink it. Salsa is also a good dressing for this salad. I have to have the crunch of the fried strips of corn tortillas on top. How do you like my dots? Fun.
Now I have to clean this little oven, after frying these corn tortilla strips. But I baked the tortillas in the bowls
Time to eat.
First bake your small corn tortillas for about 15 to 20 minutes at 350 degrees or until golden.
If you want cut 3 corn tortillas into thin strips and fry until golden.
Brown a small amount of ground beef, I had about 1 cup. Add some taco seasoning to the meat while cooking.
Open up a small can of beans and heat.
Make a salad your way. I used lettuce, cherry tomatoes, can corn, cilantro leaves, avocado, cabbage, radishes and olives would be great, but I didn't have any.
Put into blender or food processor 1 bunch of washed Cilantro,
1 clove of garlic
squeeze of one small lemon
1/2 or 1 whole jalapeño
1/2 Cup sour cream
1/2 Cup of yoguart
pinch of salt
Pour into squirt bottle or in bowl and spoon onto salad.