Monday, August 25, 2014

Taco Salad

I enjoy a good taco, but I don’t like frying. The nice thing about taco salad is that it’s not as messy or greasy as tacos. I usually set up a salad bar when I serve taco salad, that way everyone can choose the ingredients they like and the chips don’t get soggy. We didn’t have the setup for a salad bar on Restaurant Day, so we assembled each salad according to order in the kitchen.

My recipes have American measures and European measures so nobody has to worry with conversions. When quantities don't necessarily have to be precise, I usually round off. 500 g looks so much nicer than 453 g.

Taco Salad Bar (serves 5-6)
10 oz (300 g) corn chips
1 head of iceberg lettuce, chopped
2 tomatoes, diced
1 pound (500 g) taco seasoned ground beef
2 cups cooked kidney beans
7 oz (200 g) grated cheese
1 avocado, diced
1 10-oz (300g) can corn
black olives
sour cream
salad dressing

Buffet de salade mexicaine (5-6 portions)
300 g de chips au maïs
1 salade iceberg coupée en petits morceaux
2 tomates coupées en dé
500 g de viande hachée assaisonnée à la mexicaine
300 g de haricots rouges cuits
200 g fromage râpé
1 avocat coupé en dés
300 g de maïs
olives noires
sauce à salade

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