Keelan Gilliam
Lead cook at Bistro
Hosted by Cosmin Barbu, Executive Chef
INGREDIENTS
- Onion Powder
- Garlic Powder
- Black Pepper
- Chili Powder
- Onions
- Iceberg lettuce
- Tomatoes
- Avocado
- Butter
- Cilantro
- Sour cream
- Salsa
- Lemon
STEP BY STEP
- Put ground beef into a large skillet over medium-high heat
- Add Mrs Dash, chili powder, butter, onion powder, garlic powder, black pepper
- Shred iceberg lettuce and put it into a prepared taco shell
- After beef has browned, put beef on top of the lettuce
- Dice 1/2 of a red onion (or diced)
- 1/2 on the salad, and 1/2 into a mixing bowl for guacamole
- Cut tomato into slices, and then dice the pieces
- 1/2 into your salad, and 1/2 into your mixing bowl
- Roll up a large wad of cilantro and chop small
- Split half and half – More leaves in your taco salad, more stems in your guac
- Halve your avocado and squeeze to remove pit
- Score the avocado using a butter knife
- Turn out 3/4 into your guacamole and 1/4 onto your salad
- Squeeze lemon or lime into your guacamole
- Add 1/2 tsp salt or Mrs Dash
- Top salad with shredded cheddar cheese, and then top with guacamole
- Add sour cream beside the guac
- Add salsa beside the sour cream
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