Taco Salad

This is mig learning how to make taco salad at cooking class. He had a blast!

The final product!

And for the recipe:

Ingredients:

Makes 4 individual salads

• 4 flour tortillas (8-inch)
• Avocado, peeled, pitted, cut into pieces
• Sour cream
• Shredded cheddar cheese
• Romaine lettuce, torn into pieces
• Salt and freshly ground pepper
• Chopped fresh cilantro
• Juice of 1/2 lime
• Shredded carrots
• Frozen corn kernels, thawed
• Grape tomatoes, cut into halves
• Canned black beans, canned, drained
• 1/4 cup red-wine vinegar
• 1 cup olive oil
• 1 pound ground sirloin
• 3/4 teaspoon ground chili powder
• 1 1/2 teaspoons ground cumin
• 2 tablespoons tomato paste
• 1 small onion, chopped
• Sliced scallions

Directions:

1. Preheat oven to 350 degrees. Lightly brush tortillas with 4 tablespoons oil. Sprinkle with salt and pepper.
2. Press one of the tortillas into the ovenproof bowl. Bake 13 minutes; an adult should transfer shell to a rack to cool. Repeat with remaining tortillas. Meanwhile, make beef filling:
3. In a mixing bowl, combine beef with tomato paste, chili powder, cumin, and onion; season with salt and pepper. An adult should heat 2 tablespoons oil in a large skillet over medium heat, add beef mixture, and cook, breaking up meat with a spoon, 10 minutes. Transfer to a bowl; set aside.
4. Make dressing: In a jar, shake together vinegar, 1/2 cup oil, lime juice, and salt and pepper.
5. Using a box grater, shred cheese and carrots. An adult can prepare the other toppings, including corn: Heat 2 tablespoons oil in a medium skillet over medium high heat; add 10-ounce package frozen corn. Saute 3 minutes.
6. Divide beef filling among shells; add toppings and dressing.

**NOTE: For Mig's cooking class, the taco shells and ground meat were already made in advance by the teen class before him.  So if you decide to make this with the kids, I would pre make some of the things too.  

recipe ref: marthastewart.com