Beef Taco Salad

Keelan Gilliam
Lead cook at Bistro

Hosted by Cosmin Barbu, Executive Chef

INGREDIENTS

• Onion Powder
• Garlic Powder
• Black Pepper
• Chili Powder
• Onions
• Iceberg lettuce
• Tomatoes
• Avocado
• Butter
• Cilantro
• Sour cream
• Salsa
• Lemon

STEP BY STEP

1. Put ground beef into a large skillet over medium-high heat
2. Add Mrs Dash, chili powder, butter, onion powder, garlic powder, black pepper
3. Shred iceberg lettuce and put it into a prepared taco shell
4. After beef has browned, put beef on top of the lettuce
5. Dice 1/2 of a red onion (or diced)
6. 1/2 on the salad, and 1/2 into a mixing bowl for guacamole
7. Cut tomato into slices, and then dice the pieces
8. 1/2 into your salad, and 1/2 into your mixing bowl
9. Roll up a large wad of cilantro and chop small
10. Split half and half – More leaves in your taco salad, more stems in your guac
11. Halve your avocado and squeeze to remove pit
12. Score the avocado using a butter knife
13. Turn out 3/4 into your guacamole and 1/4 onto your salad
14. Squeeze lemon or lime into your guacamole
15. Add 1/2 tsp salt or Mrs Dash
16. Top salad with shredded cheddar cheese, and then top with guacamole
17. Add sour cream beside the guac
18. Add salsa beside the sour cream