Pork Burrito Salad
This was intended to be a Toastada with a beautiful shell, but, you know, you come home from work, you’re hungry, and that high falutin fiesta shell goes out the window. No problem, this was actually better because you could eat some, then pick it up and eat it like a burrito. Of course, you could put anything you want in here, chicken, beef, tongue, fish, or completely meatless.
I really like what I call Whole Meal Salads in the summer. It means usually not having to turn your oven on at all. If you want meat, you can get meat already cooked, like rotisserie chicken that I used in my Curried Chicken Salad. Have you noticed, it’s been a real summer of salads. That’s good, salads are healthy, depending on what you put in them. I try to keep high-end salads that have blue cheese dressing for special occasions, and keep everyone else with a little oil and vinegar, if anything.
Let’s Make Pork Burrito Salad
- 1/2 pound ground pork
- 1/2 small onion, chopped
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 tablespoon tomato paste
- 2 flour tortillas
- 2 cups Refried Beans, heated
- 2 cups shredded lettuce
- 1/2 cup white cheddar or jack
- 1 cup grape tomatoes
- 2 tablespoons good salsa
- 1 avocado, peeled and sliced
- 2 tablespoons sour cream
- Heat a medium saute pan on high and add a little oil to the pan. Saute the onion then add the pork and spices. Cook the pork until it is thoroughly cooked and there is no pink. Set aside.
- Heat each tortilla til warm either on the stove on a comal or in the microwave for a few seconds.
- Put the hot tortilla in a large serving bowl and flatten it as much as possible.
- Put some of the refried beans on each tortilla.
- Put some of the pork mixture on top of the beans.
- Mix the lettuce and grape tomatoes and distribute them between the two bowls.
- Finally, top with cheese, salsa, sour cream and avocado slices.