Taco Salad for a Crowd
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients:
2 Tablespoons Vegetable Oil
2 Large yellow onions Diced
5 Pounds ground beef
1 Cup Taco Seasoning (5 Packets)
3 Cups Water
2 Heads Iceberg Lettuce Chopped or Shredded
2 Tablespoons olive oil
2 Limes
2 Cups Shredded Cheddar Cheese
4 Tomatoes Diced
2 10 oz Cans Black Beans Drained and Rinsed
2 Cups Frozen Corn Thawed
2 Ripe Avocados Diced
2 4 oz Cans Sliced olives Drained
2 Cups sour cream
1 Bunch Cilantro Chopped
Salt and Pepper To Taste
1 Jalapeno Sliced – Optional
Chips and Salsa For Garnish/Side
Servings:
12
Instructions:
In a large pot heat olive oil over medium heat until shimmering. Add onions and cook until soft, approximately 5 minutes. Add ground beef to brown. It works better in two batches, but it can all be cooked all at once in a pinch. Drain fat, add taco seasoning and water. Simmer 30 minutes uncovered, then drain or remove beef with a slotted spoon.
On a very large platter (or use two smaller ones, just do half of each step on each platter), spread out chopped lettuce. Drizzle with the olive oil and the juice from the limes. Salt and pepper to taste. Top with drained, seasoned ground beef. Add the remaining ingredients in any order you choose. (Example: Lettuce, dressing, ground beef, cheese, corn, black beans, tomato, avocado, cilantro, sour cream, black olives and jalapeno if using.) Garnish with chips and salsa.
From thespicyapron.com