Taco Salads with Dorothy Lynch Taco Sauce
Air fried taco bowls, filled with Dorothy Lynch seasoned taco meat, refried beans, lettuce, tomatoes and cheese, then topped with homemade Dorothy Lynch Taco Sauce! Spicy, tangy, and delicious!
Servings: 4 salads
Calories: 1035kcal
Ingredients
Taco Sauce
- 3/4 cup Dorothy Lynch Salad Dressing & Condiment
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
Taco Salads
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1/4 teaspoon of each: oregano garlic powder, crushed red pepper flakes
- 1 teaspoon of each: salt and pepper
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1 Tablespoon chili powder
- 1/8 teaspoon cayenne pepper
- 1/4 cup Dorothy Lynch Salad Dressing & Condiment
- 1/4 cup water
For Serving
- Lettuce
- Tomatoes
- Shredded Mexican Cheese
- Refried Beans
- Cilantro
- Flour Taco Shell Bowls
Instructions
- To prepare the Dorothy Lynch Taco Sauce: Combine all ingredients in a bowl and refrigerate until ready to use.
- To prepare the taco salads: Brown ground beef with onion in a frying pan over medium heat, crumbling as it cooks. When meat is cooked through, add in Dorothy Lynch, water and spices. Cover and simmer about 5 minutes.
- Spread warm refried beans into the bottom of your prepared flour tortilla taco bowls, top with warm meat, add lettuce, then tomatoes and cheese and finish off with Dorothy Lynch Taco Sauce and chopped cilantro.
- Serve immediately.
Notes
Dorothy's Taco Sauce makes about 3/4 cup. Refrigerate any unused.
Recipe for Restaurant Style Refried Beans
Recipe for Air Fryer Taco Salad Bowl
Nutrition
Serving: 1g | Calories: 1035kcal | Carbohydrates: 85g | Protein: 50g | Fat: 55g | Saturated Fat: 14g | Polyunsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 2402mg | Fiber: 9g | Sugar: 7g