Taco Salad
Serves 4
Hands-On Time:
15m
Total Time:
15m
Ingredients
- 2 corn tortillas
- 2 tablespoons canola or olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
- 12 ounces ground round or extra-lean ground beef
- 1 cup jarred chunky-style salsa
- 1 15-ounce can black beans, rinsed and drained
- 8 cups chopped romaine lettuce (about 10 ounces)
- 1/3 cup chopped fresh cilantro
- 1/2 pint grape tomatoes, halved
- 1 tablespoon lime juice
- 1/2 cup light sour cream
- 1/4 cup shredded Cheddar (2 percent milk)
- 1/2 small avocado, thinly sliced
- 2 green onions, thinly sliced (1/4 cup)
Directions
- Preheat oven to 350° F. Brush the tortillas on both sides with 1 teaspoon of the oil and cut lengthwise into 1/4-inch-wide strips. Place on a baking sheet. Sprinkle evenly with 1/4 teaspoon of the salt and the chili powder and bake for about 12 minutes or until crispy.
- Meanwhile, over medium heat, cook the beef in a large nonstick skillet. Stir in the salsa and beans and keep warm over medium-low heat.
- Combine the lettuce, cilantro, and tomatoes in a large bowl. Whisk together the lime juice and the remaining salt and oil and toss with the lettuce mixture.
- Place the lettuce mixture in 4 shallow bowls. Place the warm beef mixture over the lettuce and top with the sour cream, Cheddar, avocado, green onions, and tortilla strips.
This Recipe Goes Well With..
This flavorful, hearty upgrade of the Mexican classic is a definite crowd-pleaser.
Quick Tip
Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower
temperature.
Nutritional Information
- Per Serving
- Calories 417Calories From Fat 49%
- Calcium 190mg
- Carbohydrate 31g
- Cholesterol 67mg
- Fat 23g
- Fiber 10g
- Iron 5mg
- Protein 27mg
- Sat Fat 7g
- Sodium 1142mg
What does this mean? See Nutrition 101.
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