Beef Tortilla Salad
Beef Tortilla Salad
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  • 4 whole-wheat tortillas
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 ml) chili powder
  • 2 tablespoons (30 ml) dried oregano
  • Salt and pepper
  • 1 onion, chopped
  • 2 tablespoons (30 ml) butter
  • 2 cloves garlic, finely chopped
  • 1 lb (454g) lean ground beef
  • 1/4 teaspoon (1 ml) garlic salt
  • 1/4 teaspoon (1 ml) salt onion
  • 2 cups (500 ml) thinly sliced iceberg lettuce
  • 1 cup (250 ml) cheddar cheese, grated
  • 2 tomatoes, diced
  • 2 tablespoons (30 ml) fresh cilantro, chopped
  • 1/2 cup (125 ml) sour cream
  • Preparation
  • With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  • Brush the tortillas with half the oil and sprinkle with a mixture of 15 ml (1 tablespoon) of chili powder and 15 ml (1 tablespoon) of oregano. Season with salt and pepper. Place in tortilla molds (see note) and bake for about 9 minutes. Remove from oven, let cool for 5 minutes and unmould. Set aside.
  • In a skillet, brown the onion in the butter and remaining oil for about 5 minutes. Add the garlic, beef, remaining chili powder and oregano, garlic salt and onion salt. Continue cooking, stirring until the meat is cooked. Season with pepper.
  • Line each tortilla bowl with a bed of chopped lettuce. Add the meat and sprinkle with diced tomatoes, cilantro and cheese, then top with sour cream. Serve immediately.
  • Description
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