Mexican Taco Salad | Scotsburn Milk

Ingredients

• 250 mL (1 cup) Scotsburn sour cream
• 10 mL (2 tsp) ground cumin
• 30 mL (2 tbsp) freshly squeezed lemon juice
• 45 mL (3 tbsp) fresh coriander, chopped
• to taste: brown sugar
• 2 onions, finely chopped
• 1 jalapeno pepper, minced
• 3 garlic cloves, minced
• 45 mL (3 tbsp) oil
• 15 mL (1 tbsp) ground cumin
• 675 g (1 ½ lb) ground beef
• 45 mL (3 tbsp) tomato paste
• 60 mL (4 tbsp) mild mexican chili powder
• 500 mL (2 cups) water
• to taste salt and freshly ground pepper
• Sufficient quantity shredded lettuce
• 3 tomatoes, diced
• ½ english cucumber, diced
• 360 g (12 oz) Armstrong mild cheddar cheese, grated
• 12 corn tortillas, cut in strips and fried