Tiny Taco Salads


Vegetable oil, for the skillet

8 oz lean ground beef

Kosher salt and freshly ground black pepper

½ cup shredded lettuce

24 tortilla chip cups, such as Tostitos Scoops

½ cup shredded Monterey Jack cheese

¼ cup salsa

¼ cup sour cream

¼ cup guacamole

12 cherry tomatoes, sliced in half

Fresh cilantro leaves, for garnish


1. Set a pan over medium-high heat and add a touch oil. Add the bottom beef and cook, breaking it up with a picket spoon, till bronzed, five to eight minutes. Drain off any oil and season with salt and pepper.

2. equally distribute the lettuce among the chip cups. prime every with some hamburger, cheese, salsa, sour cream, guacamole, tomatoes and cilantro.

source http://recipetocooking.blogspot.com/2019/04/tiny-taco-salads.html

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