Salsa Beef Taco Salad
Inexpensive round steak makes for tasty taco salad meat.
- 1 pound round steak
- 1 cup onions thinly sliced
- 1 cup salsa
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon ground chipotle powder
- 8 cups lettuce shredded
- 1/2 cup red onion diced
- 2 cups tomatoes diced
- 2 cups low fat cheddar cheese
- 8 whole grain taco shells heated
- 1/2 cup salsa
Please the round steak in the bottom of a slow cooker liner coated with cooking spray. Top with next 6 ingredients (onions through chipotle powder). cook on low 8 to 10 hours or until the steak is tended and easily shredded.
Remove from slow cooker and allow to cool slightly. Shred with two forks and return to pan. Add additional salsa as needed to reach desired consistency.
Divide the lettuce evenly among 4 plates. Top with shredded beef, red onions, tomatoes, cheese, and salsa. Serve with taco shells and Spanish rice.