Taco salad


°2 tablespoons canola oil 30 ml
°2 cloves minced garlic
°1 onion finely chopped 200 g
°400g lean or lean ground beef
°1 2/3 cups canned tomatoes (diced) 400 g
°2 tsp tomato paste 35 g
°1 green pepper, finely chop 150 g
°1/2 dried red pepper, minced 0.2 g
°Pepper to taste [optional]
°1 teaspoon cumin 3 g
°2 tablespoons brown sugar 26 g
°1/2 cup beef broth 125 ml
°3 cups red kidney beans (canned) 750 ml
°1 pinch salt [optional] 0.2 g
°4 large wheat tortillas 260 g
°1/2 Boston lettuce 100 grams
°2 tablespoons sour cream / sour cream [optional] 30 ml
°1 tablespoon fresh coriander, chopped [optional] 2 g

* Methods :

In a frying pan, fry onions and garlic in half the oil over medium heat until translucent, stirring occasionally so as not to burn. Removing to skillet & set apart.

Add the remaining oil, heat over medium heat, and add the meat. Cook, stirring, until meat loses its pink color, about 5 minutes. Returning onion also garlic to skillet. Add tomatoes, tomato paste, paprika, red pepper, cumin and brown sugar. Pour in hot broth. Cover and cook over very low heat for 1 hour, checking from time to time that the mixture remains sufficiently moist. Add water if needed.

Add beans to the skillet. Mix and cook for ten minutes. Adding salt also pepper to taste.
Meantime, preheat oven 205°C/400°F. Using aluminum foil, form balls about 10 cm in diameter (one ball per serving) and place them on one or two large baking sheets. Put the tortillas on each ball and place in the oven for about ten minutes, until the tortillas are slightly golden and take the shape of a bowl.

Arrange the salad leaves among the tortillas, put the meat mixture on top, sprinkle with sour cream and sprinkle with cilantro. to serve.

Enjoy !