Listed in: Beef Ingredients
1/4 head iceberg lettuce, shredded
a little bit of yellow onion, sliced very thin
4 oz. crumbled and browned ground beef
olive oil, red wine vinegar
salt, pepper, garlic powder
Penzeys Italian Herb Mix
1. Place lettuce and onion in a bowl. Drizzle with olive oil and vinegar. Smash about 1 teaspoon of Italian herbs between fingers and add to bowl. Toss well, then sprinkle with salt, pepper, and garlic powder. Toss again. It’s important to do this step first so the lettuce can wilt a little bit and the flavors can meld. If you like your lettuce really crisp, don’t dress the salad ’til the end.
2. Brown the beef in a saute pan with salt, pepper, and garlic powder.
3. Add the ground beef to the top of the salad while it’s still sizzling hot from the pan. Place a dollop of cold mayo on top of the hot meat. Serve jicama on the side. Grab a fork and eat like an animal. Go ahead! No one is looking… or maybe that’s just me.
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