Orzo Tex-Mex Taco Salad

Make Pasta Night into Tex-Mex full of flavor and spice.

This recipe is: Egg-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free


Yields: 6


Total Time: 30 mins

Prep Time: 10 mins

Nutritional Information
(Per Serving)

Calories
570

Total Fat
23g

Saturated Fat
8g

Cholesterol
70mg

Sodium
1260mg

Total Carbohydrate
64g

Dietary Fiber
5g

Sugars
6g

Protein
30g

Calcium
--




Ingredients
  • 1 (12 ounce) package Delallo Gluten-Free Orzo
  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground beef
  • 2 teaspoons salt
  • 2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • For the Salad & Dressing
  • ¾ cup sour cream
  • ¼ cup freshly chopped cilantro leaves
  • 2½ tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon chili powder
  • 1 head iceberg lettuce, washed and shredded
  • 1 cup sliced plum tomatoes
  • 1 cup shredded Monterrey Jack cheese
  • 2 cups corn tortilla strips


Directions
  1. Fill a large pot with water and bring to a boil over high heat. Add in gluten-free orzo and cook for 12 minutes, stirring occasionally. Remove from heat, drain and set aside.
  2. To make the ground beef, heat olive oil in a large skillet over medium-high heat. Add in the ground beef and cook, stirring occasionally until the meat is well browned. Season with salt, cumin and garlic powder. Remove from heat and cool.
  3. In a small bowl, whisk together sour cream, chopped cilantro leaves, lime juice, cumin, sugar and salt. Set aside.
  4. To assemble the salad, toss together cooled orzo, ground beef, shredded lettuce, tomatoes and Monterrey Jack cheese. Toss salad with dressing and arrange in 6 individual serving bowls. Garnish each salad with corn tortilla strips.





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