Taco Salad: a Cinco de Mayo special

Cinco de Mayo? AS IF. We are Chinese- and really have no idea what Cinco de Mayo is except for the context clues that it's Mexican and that it happens in May (the 5th of May to be exact- which I learned only after I googled it :p). But what the hell. Mexican food has been gaining a huge popularity in this part of the world, as proven with some experiments I've done with this cuisine and it's just plain fantastic. Cinco de Mayo- let's celebrate!

For our recent love of salads and everything green, and an attempt to eating a bit healthier, I bring you the Taco Salad =)

up close: so colorful! and just creamy!

Know how to do this after the jump!



Taco Salad
What you need:
1 pack tortilla corn chips- plain or cheese flavored
2 Cups Green Ice lettuce, shredded
6 ripe tomatoes, diced
Guacamole from 1 Avocado (made by scooping out contents of 1 avocado, and pulsing with some salt and 1T lemon juice until smooth)
1/3 C Creamy Yogurt (or sour cream)
1/3 C Grated Cheese
1/2 C Taco Meat filling- instructions below.


For the taco meat:
250 g Ground meat
1/2 C tomato sauce
1 small pouch baked beans
2 tsp Cajun Seasoning 

What to do:
1. Prepare the taco meat by sauteing 250g ground meat (maybe pork or beef, or a mix of both). Add 1/2 C tomato sauce, small pouch of baked beans and Cajun Seasoning. Adjust according to taste. You may add a bit of salt or maybe a bit more Cajun Seasoning. Just remember that the flavor will still be toned down a bit by the veggies. Set the taco meat aside.
2. In a large plate, assemble your salad by lining the bottom with tortilla chips, follow with lettuce.
3. Scatter the taco meat and diced tomatoes on top of the lettuce.
4. Then spread the guacamole, then drizzle with plain yogurt (or sour cream).
5. Top with grated cheese.

nomnomnom. Serve immediately.

*note: this doesn't store well, unless you serve it sans chips =)

enjoy! =)
abbey

p.s promise to be more vigilant and post more often.