Taco Salad with Tortilla Whiskers |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: Up to 1 day ahead, shred lettuce (chill airtight) and make tortilla whiskers (store airtight at room temperature). Ingredients:
3 corn tortillas (about 6 in. wide) |
1 1/2 tablespoons olive oil |
about 3/4 teaspoon salt |
3/4 teaspoon chili powder |
3/4 pound boneless tender beef steak such as top loin, fat trimmed, rinsed, and dried |
1 tablespoon distilled white vinegar |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
3 quarts finely shredded romaine lettuce |
1 can (about 15 oz.) reduced-sodium or regular black beans, rinsed and drained |
1 cup shredded sharp cheddar cheese (4 oz.) |
1 1/4 cups guacamole |
1/2 cup reduced-fat or regular sour cream |
1/4 cup sliced green onions |
2 cups fresh tomato salsa |
Directions:
1. Stack tortillas and cut into 1/8- to 1/4-inch-wide strips. In a 12- by 17-inch baking pan, mix strips with 1 tablespoon olive oil, 3/4 teaspoon salt, and chili powder.
2. Bake tortilla strips in a 425° regular or convection oven, stirring occasionally, until crisp, 5 to 8 minutes. Pour out of pan and let cool.
3. Meanwhile, cut steak across the grain into 1/4-inch-thick slices. Stack a few slices at a time and cut into strips about 1/4 inch wide and 3 to 4 inches long. In a small bowl, mix vinegar, cumin, and cinnamon.
4. Place a 10- to 12-inch nonstick frying pan over high heat. When hot, add remaining 1/2 tablespoon oil and quickly swirl to coat bottom. Add beef at once and stir just until browned on the surface and still pink in the center (cut to test), about 1 minute. Add vinegar mixture and stir just until liquid is evaporated, about 1 minute.
5. Mound lettuce in the center of a large, shallow bowl. Surround with tortilla whiskers. Layer beans, cheese, then steak evenly over lettuce. Top with guacamole and sour cream and sprinkle with green onions. Gently spoon salad onto plates; serve with salsa.
|
|