I don’t remember where I found the original recipe for the mix of seasonings I use in this recipe, but it was for Mexican shrimp. Alex hates shrimp, so when I made the shrimp dish for myself, I did some chicken the same way for him. He suggested the seasoning mix for tacos next time, so I thought I would give it a try. I tweaked the original recipe since it was originally for a marinade.
First you’ll cook the hamburger meat with onions and chopped jalapenos (make sure to wear gloves when chopping them!).
When the hamburger meat is browned, I do not drain the meat since I use 90/10 lean beef, and I do not add extra liquid to the pan for the seasonings (like you normally would for the taco seasoning packets). So, when the hamburger meat is browned, add the spices and mix well so all of the meat is coated. Cook an additional 5-6 minutes until all juices are evaporated.
Now you can assemble your taco salad the way you’d like, with lettuce, cheese, tomatoes, pickled jalapenos, guacamole, salsa, sour cream, etc. For mine, I did lettuce, tomatoes, pickled jalapenos, and a dressing I mixed together with 4 tbsp salsa and 2 tbsp sour cream (which was enough for my one salad).
- 1 lb lean ground beef (90/10)
- 70g chopped onion (1 small onion)
- 1 jalapeno pepper, seeded & chopped
- 2 tsp chili powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp pepper
- ¼ tsp salt
- shredded lettuce, tomatoes, sliced jalapenos, shredded cheese, sour cream, salsa, guacamole
- Brown the ground beef with the onion and jalapeno pepper. Do not drain.
- Add the chili powder, cumin, coriander, salt & pepper, and cook an additional 5-6 minutes until all liquid has evaporated.
- Assemble the taco salad according to your preferences.