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Watch as Chef Billy Parisi helps Steve, from Chicago, "fix" a taco salad that he can easily bring to work.
Tags:Taco Salad recipe,Chef Billy Parisi,Fix my Recipe,fixmyrecipe,mexican food,mexican recipes,taco recipe,taco salad
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Thanks for stopping by fixmyrecipe.com, Chef Billy Parisi here. Our new fix goes to Steve of Chicago, Illinois. Sending in a fix for taco salad, he wants to make it at the night before so he could take it in the work the next, he said that’s it is always soggy and needs more flavor it just needs a little more kick. Don’t worry Steve I got your fix right here.
Steve the first thing we need to do is cook our ground meat, since all the other ingredients you just add in this takes the longest.
The first thing we need to do is get a pan and put it on high heat, add in our ground meat and equal parts cumin and chili powder.
Steve I don’t know about you but I am going to strain this ground meat, grease is not something I want in my taco salad. The next thing we need to do is fry off this corn tortillas and them mold them into our to-go containers.
Steve, now that our taco shells are molded into our container, let’s simply all of our ingredients in.
A little bit of iceberg, a little bit of spring mix.
Okay Steve, we are almost done, we want to put our meat on but before we do this, lets lay a thin layer of cellophane right over the top to put the meat on that and then pop the cover right on this thing.
All right Steve let’s pop the top on this thing and then were going to make a dressing, you said you wanted a kick, I got a little spice for you.
Steve traditionally we’re supposed to use a salsa on top of this taco salad you can use one out of a jar but if you want to learn how to make a really cool and simple one go check out my huevos rancheros video were going to simply put it in the side of container save it for tomorrow.
Steve, this is all you need to have a really delicious un-soggy taco salad at work the next day. Don’t forget try to use those tortillas shells, mold them in that container, use the ground beef but be sure to separate it.
Steve, thank you so much for writing this and I’m not going to wait tomorrow to eat this I’m actually going to eat it right now. Come back tomorrow Steve and check out our new featured fix of the day.