Taco Salad

Ingredients

• 8 cups tortilla chips, broken into bite-sized pieces
• Hide ingredients for ½ recipe Picadillo, 1 recipe Seasoned Tempeh Crumbles, or 3 cups cooked chicken or turkey, shredded (about 1 pound) 1 ½ recipe Picadillo, 1 recipe Seasoned Tempeh Crumbles, or 3 cups cooked chicken or turkey, shredded (about 1 pound) (opens in new tab) ½ recipe Picadillo, 1 recipe Seasoned Tempeh Crumbles, or 3 cups cooked chicken or turkey, shredded (about 1 pound)
  • 1 pound lean ground beef
  • 8 ounces fresh chorizo
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup chopped fresh tomatoes, or one 14 ½-ounce can diced tomatoes, drained
  • 1 tablespoon cider vinegar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • Pinch of sugar
  • Pinch of ground cloves
  • 1 bay leaf
  • ½ cup raisins
  • (½ cup slivered almonds)
  • (½ cup pitted green olives, chopped)

  Sub-recipe steps

  1. Add to a large skillet over medium-high heat: 1 pound lean ground beef; 8 ounces fresh chorizo
  2. Cook, crumbling the meat with a spatula, until the mixture is nicely browned, 8 to 10 minutes. Transfer the meat to a plate and drain all but 2 tablespoons of fat from the skillet. Add: 1 onion, chopped
  3. Cook until the onions have softened, scraping up any browned bits off the bottom of the skillet. Return the browned meat to the skillet along with: 2 garlic cloves, minced; 1 cup chopped fresh tomatoes, or one 14 ½-ounce can diced tomatoes, drained; 1 tablespoon cider vinegar; 1 teaspoon ground cinnamon; ¼ teaspoon ground cumin; Pinch of sugar; Pinch of ground cloves; 1 bay leaf
  4. Simmer, covered, for 30 minutes. Add: ½ cup raisins; (½ cup slivered almonds); (½ cup pitted green olives, chopped)
  5. Cook, uncovered, for 10 minutes more. Remove the bay leaf before serving.
• 1 ½ cups shredded Cheddar or Monterey Jack (6 ounces)
• 1 small head iceberg or romaine lettuce, thinly sliced
• Hide ingredients for 4 green onions, chopped, or 1 cup Quick-Pickled Onions 1 4 green onions, chopped, or 1 cup Quick-Pickled Onions (opens in new tab) 4 green onions, chopped, or 1 cup Quick-Pickled Onions
  • 1 medium yellow or red onion
  • 1 cup distilled white or cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • (1 bay leaf)
  • (1 small dried red chile, seeded)
  • 4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)

  Sub-recipe steps

  1. Peel, halve through the stem end, and trim the ends off: 1 medium yellow or red onion
  2. Very thinly slice lengthwise (pole-to-pole). Place the onion in a small saucepan with: 1 cup distilled white or cider vinegar; 1 teaspoon salt; ½ teaspoon sugar; (1 bay leaf); (1 small dried red chile, seeded)
  3. Bring to a simmer and cook for 3 minutes. Transfer immediately to a bowl and stir in: 4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)
  4. Stir to melt the ice cubes and cool the pickle. Use immediately or transfer to a clean pint jar or container and store refrigerated for up to 1 month.
• 1 large tomato, coarsely chopped, or 1 cup cherry tomatoes (6 ounces), halved
• (4 radishes, sliced)
• 1 cup salsa, store-bought or homemade
• (Sour cream)
• Hide ingredients for (Guacamole) 1 (Guacamole) (opens in new tab) (Guacamole)
  • 4 Hass avocados (about 2 pounds)
  • 3 tablespoons lime juice, or more to taste
  • ¼ cup finely chopped onion or thinly sliced green onions
  • ¼ cup finely chopped cilantro
  • (1 to 2 jalapeño or serrano peppers, seeded and minced)
  • 1 to 2 garlic cloves, minced
  • (½ teaspoon ground cumin)
  • Salt to taste
  • (½ to 1 cup finely diced tomatoes)

  Sub-recipe steps

  1. Peel and pit: 4 Hass avocados (about 2 pounds)
  2. Place in a bowl and mash to a coarse consistency with a fork or potato masher. Stir in: 3 tablespoons lime juice, or more to taste; ¼ cup finely chopped onion or thinly sliced green onions; ¼ cup finely chopped cilantro; (1 to 2 jalapeño or serrano peppers, seeded and minced); 1 to 2 garlic cloves, minced; (½ teaspoon ground cumin); Salt to taste
  3. Taste and adjust seasoning; more lime juice and/or salt may be needed. Gently stir in, if desired: (½ to 1 cup finely diced tomatoes)
  4. Serve at room temperature.