Patter Fam Sauces

Shredded Beef Taco Salad

Serves 8-10

6 lb beef roast
1 T Chili powder
2 tsp. Cumin
2 tsp. dried cilantro
4 cups water
1 large tub of mixed greens
1 package of corn tortillas (cut in strips and deep fried)
1 package of flour tortillas (cut in strips and deep fried)
4 cups shredded cheese
4 tomatoes, seeded and diced
2 avocado diced
2 cups frozen corn thawed
2 cans black beans rinsed and drained
15 oz. sour cream
Homemade salsa (jalapeno, diced tomato, onion, cilantro, lime juice, salt, cumin)
Fresh Cilantro for garnish
Lime wedge for garnish

Season the beef with chili powder, cumin, and cilantro.  Cook in the slow cooker with water 4-6 hours until fork tender.  Remove and shred into a bowl.

Deep fry the tortilla strips in hot oil at 350 degrees for a few seconds until golden brown.  Remove to a cookie sheet lined with a paper towel, lightly salt.

Arrange the tortilla strips on a plate.  Place a large handful of mixed greens over the top.  Place about 1/3 pound of shredded beef over the greens.  Top with shredded cheese, tomato, avocado, corn, and black beans.  Place a large tablespoon of salsa on top and squirt sour cream over all of the salad.  Garnish with a fresh cilantro leaf and a lime wedge.






Written by Joyce Peters — November 05, 2016

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