Layered Taco Salad

Yum. Yum. Yum. Recipe courtesy of the Idaho Bean Commission. Serving size is estimated.

• Ready In: 18 mins
• Serves: 12

Ingredients

• Dressing

• 1⁄4 cup fresh lime juice
• 1⁄2 cup cilantro, chopped
• 1  teaspoon sugar
• 1  tablespoon chili powder
• 1⁄4 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup olive oil

• Beef

• 1  medium onion, chopped
• 3  garlic cloves, finely chopped
• 1 -2  serrano chili, finely chopped
• 1  tablespoon chili powder
• 2  teaspoons ground cumin
• 2  tablespoons olive oil
• 1 1⁄2 lbs  ground chuck
• 8  ounces tomato sauce
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

• Salad

• 1  avocado (firm, ripe)
• 1  head lettuce (torn or sliced depending on type used)
• 1  large tomatoes, chopped
• 1⁄4 lb extra-sharp cheddar cheese, coarsely grated
• 19  ounces black beans, rinsed and drained
• 6  ounces black olives, drained and sliced

Directions

1. Dressing: Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper. Add oil in a stream, whisking until emulsified.
2. Beef: Cook onion, chilies to taste, chili powder, and cumin in oil in a 12 inch heavy skillet over moderate heat, stirring occasionally, until onion is softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink (about 5 minutes). Spoon off any excess fat from skillet. Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened (about 3 minutes). Remove from heat.
3. Salad: Peel and pit avocado, then cut into 1/4 inch pieces. Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.