Cobb salad, eat your heart out. This seven-layer salad is basically a taco-style take on that country club staple. There’s everything you could want in a taco, arranged on a platter topped off with a smoky lime-buttermilk dressing. You’ve got beans, tomatoes, cheese, avocado, chips, and ground beef. Here, the beef is sautéed with cumin and chile powder, which achieves the classic taco-seasoning taste with ingredients you probably already have in your pantry. To turn this into an actual taco dinner, serve with warm corn tortillas.
½ cup sour cream
¼ cup whole buttermilk
2 tablespoons fresh lime juice (from 1 large lime)
2 tablespoons adobo sauce from canned chipotle peppers
Whisk together sour cream, buttermilk, lime juice, adobo sauce, and 1 teaspoon each of the salt and cumin; set aside.
Heat oil in a large skillet over medium-high. Add onion, beef, chile powder, and remaining 1½ teaspoons salt and 1 teaspoon cumin; cook, stirring to break beef into pieces, until browned, about 6 minutes. Add beans; cook until heated through, about 3 minutes.
Arrange meat mixture, tomatoes, romaine, cheese, and avocado on a large platter. Drizzle with dressing, and sprinkle with tortilla chips.
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