Recipe: Taco Salad (using Freeze-Ahead Taco Filling)

TACO SALAD

12 cups chopped romaine lettuce (about 1 head)
1 diced ripe avocado
2 halved and thinly sliced plum tomatoes
2 cups broken tortilla chips
1/4 cup prepared salsa
3 cups thawed Taco Filling (recipe follows)
Sour cream (optional, for serving)
Shredded Monterey Jack cheese (optional, for serving)

In a large bowl, combine chopped romaine lettuce, avocado, plum tomatoes, tortilla chips, and salsa.

Meanwhile, heat Taco Filling in a saucepan over low heat (or in the microwave).

TO SERVE:
Divide lettuce mixture among four plates; serve with filling. Garnish with sour cream, shredded Monterey Jack cheese, and more salsa, if desired.

Makes 4 servings

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TACO FILLING (FREEZE AHEAD)
Makes 6 cups

"Fold this Mexican-style mixture into corn tortillas for Beef Tacos, or try it in Taco Salad, on top of sweet potatoes, or as a hearty addition to stews."

1 tablespoon vegetable oil
3 cups finely chopped onions (about 3 medium onions)
6 garlic cloves, minced
1 jalapeno chile pepper, minced (seeds and ribs removed for less heat, if desired)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
2 pounds lean ground beef
1 (28 ounce) can crushed tomatoes
Coarse salt

Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes.

Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.

Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.

Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.

TO FREEZE:
Cool filling completely, then divide among small airtight containers; freeze up to three months. If using in the above recipe, freeze filling in two containers, putting three cups in each. Before using, defrost overnight in the refrigerator (or in the microwave).

Source: Martha Stewart Living magazine