Tex-Mex Taco Salad on Romaine

A delicious and hearty Tex-Mex salad. Don't forget the lime. That little squirt brightens the entire salad. I, also, would think ground turkey or chicken would work.

• Ready In: 27 mins
• Serves: 4

Ingredients

• Dressing

• 1⁄2 cup salsa
• 1⁄4 cup sour cream

• The Rest

• 1  teaspoon  vegetable oil
• 1  cup  medium onion, chopped
• 3  garlic cloves, minced
• 1  lb ground beef
• 3  medium plum tomatoes, diced fine
• 1 (14 ounce) can black beans or 1 (14 ounce) can kidney beans, rinsed and well drained
• 2  teaspoons chili powder
• 2  teaspoons ground cumin
•  salt and pepper
• 1⁄3 cup  chopped fresh cilantro
• 6 -8  cups  shredded romaine lettuce, well chilled (can prepare ahead and chill your plates)
• 1  small avocado, diced
• 1⁄2 cup  shredded monterey jack pepper cheese
• 1  lime, cut in 8 wedges

Directions

1. For the dressing, combine salsa and sour cream. Measure 1/4 cup and set aside. Cover bowl and place in refrigerator.
2. Heat oil in a large, heavy nonstick skillet over medium heat. Add onion and saute until soft, about 2 minutes. Add garlic and cook for 30-45 seconds or until fragrant.
3. Stir in ground beef and cook, stirring with a wooden spoon to break up beef into small pieces. Cook until meat has lost all pink color, about 5 minutes.
4. Stir in tomatoes, beans, chili powder, cumin, salt and pepper. Cook, stirring, until mixture begins to simmer, about 3 to 4 minutes.
5. Remove from heat, fold in reserved 1/4 cup salsa dressing and cilantro.
6. To the chilled lettuce, top with the cooked meat mixture and then the dressing. Garnish with chopped avocado and cheese. Add 2 lime wedges per plate.