Taco Salad
Ready In: 20 mins
Serves: 4-6
Ingredients
- 2 tablespoons lime juice
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 cup olive oil, plus
- 1 teaspoon olive oil
- table salt
- ground black pepper
- 1 lb 90% lean ground beef
- 1 tablespoon chili powder
- 1 tablespoon tomato paste
- 1⁄2 cup water
- 2 romaine lettuce hearts, shredded
- 2 tomatoes, cored, seeded, and chopped
- 4 cups corn tortilla chips, broken into 1-inch pieces
- 1⁄4 cup roughly chopped fresh cilantro
Directions
- Combine lime juice, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 1/4 cup olive oil, and salt and pepper to taste in small bowl.
- Heat remaining teaspoon oil in large skillet over medium heat until shimmering.
- Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes.
- Add remaining garlic, remaining teaspoon cumin, and chili powder and cook until fragrant, about 30 seconds.
- Stir in tomato paste and water and simmer until thickened, about 3 minutes.
- Remove from heat, season with salt and pepper, and cover to keep warm.
- Toss lettuce, tomatoes, and chips with lime juice dressing in large bowl.
- Divide salad among individual plates and top each portion with some meat mixture.
- Sprinkle with cilantro and any additional toppings (see suggestions above).
- Serve.
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