Manzanillo Taco Salad in a Lettuce Bowl
This taco salad uses lettuce as the bowl, so it delivers a fresh, crispy crunch without the fried shell. This way you can make a stunning salad packed with meat, beans, and veggies, and fill up on the things that make salad more desirable.
Prep Time:
Preparation Time
5
min.
Cooking Time:
Cook Time
20
min.
Servings:
Recipe Yield
4
Cooking Method:
Cooking Method
Stovetop
Categories:
Recipe Category
Light and Healthy
Salads
Cuisine:
Recipe Cuisine
Mexican
Ingredients:
- 1 pound ground beef
- 1 Tablespoon Manzanillo Mexican Seasoning
- 1/2 cup water
- 1 can or 2 cups cooked black beans
- 8 ounces Monterrey jack cheese or colby cheese, shredded
- 1 medium tomato, chopped
- 1 small red onion, chopped
- 2 small heads of iceburg lettuce
- 8 Tablespoons Ranch style dressing or salsa.
Instructions:
- Heat a large skillet over medium-high heat.
- Crumble ground beef into the hot skillet.
- Cook and stir until the beef is completely browned, 7 to 10 minutes.
- Drain and discard any excess grease.
- Return ground beef to heat.
- Add Manzanillo Mexican Seasoning and water over the beef; stir to combine.
- Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.
- Prepare the salad bowls by washing the lettuce, removing the core and slicing each head vertically. You should now have 4 1/2 heads of lettuce.
- Carefully, remove enough of the center of the head to create a bowl, while leaving enough of the sides to support the remaining ingredients.
- Place each lettuce bowl in a serving bowl or place and assemble the salad by adding equal amounts of the taco meat, black beans, tomato, onion, cheese and dressing.
