Taco Salad

Taco Salad- Chef Jim Rhegness/Penta Career Center

Taco Salad

Yield 10 Servings

 Ground Beef    #2.5
Taco Sauce     1 pint
Mixed field greens or baby romaine   2 pounds
Black beans   12 oz canned
Pinto Beans   12 oz canned
Tomatoes, diced 10 oz
Red onions diced 1 med
Red Pepper diced  1 ea
Green pepper diced 1 ea
Sour cream  as needed
Shredded pepper jack cheese    10 oz
Black olives Sliced  20 ea
Tomato Salsa   20 oz

1. Brown the ground beef, drain all grease, and then combine with taco Sauce.
2. Place lettuce in the tortilla bowl.  Top with Beans and Vegetables, Tomatoes, sour cream, cheese, olives and salsa.

Taco Sauce

Yield 1 pint

Onion small dice    1 oz
Garlic, cloves, minced    2 ea
Vegetable oil   2 fluid ounces
Oregano, ground   2 teaspoon
Cumin ground       1 Tablespoon
Chili powder  1 Tablespoon
Chicken stock  8 fluid oz
Tomato Puree   6 fl oz
Cornstarch slurry      As needed

 1. Sweat onions and garlic in oil.
2. Add spices and cook briefly.