Beef Patty Taco Salad

A lighter alternative to the usual taco salad. For a spicy kick, add some pickled nacho jalepeno peppers.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb lean ground beef
• 2  tablespoons  minced onions
• 1  teaspoon Worcestershire sauce
• 2  teaspoons chili powder
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1  small head iceberg lettuce, torn into bite-sized pieces
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1  large tomatoes, diced
• 1  large avocado, peeled and diced
• 1  cup  crushed corn tortilla chips
• 1⁄4 cup  chopped cilantro
• 2  scallions, chopped
• 2  tablespoons olive oil
• 2  teaspoons red wine vinegar
• 1  lime, juice of
• 1⁄4 cup salsa, plus
• 2  tablespoons salsa
• 1  cup  shredded cheddar cheese
• 1⁄4 cup sour cream

Directions

1. In a medium bowl, combine the ground beef, onion, Worcestershire, chili powder, oregano, and salt, and mix well. Form into 16 small patties about 1/2 inch thick.
2. Heat a grill pan over medium heat until hot enough to make a few drops of water sizzle. Put the patties on the hot pan and cook until brown grill marks appear on the bottom, 3 to 4 minutes. Turn over and cook until the meat is no longer pink in the center but still juicy, 2 to 3 minutes, or to the desired degree of doneness. Leave the patties on the pan off the heat.
3. In a large bowl, combine the lettuce, beans, tomato, avocado, tortilla chips, cilantro and scallions, and toss gently. Add the oil, venegar, lime juice, and 1/4 cup of the salsa. Toss again to mix.
4. To serve, divide the salad among 4 large plates. Arrange 4 patties on each salad and top each with one-fourth of the cheese. Garnish each salad with a drizzle of sour cream and 1/2 tablespoon of salsa.