Tex-Mex Taco Salad on Romaine |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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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. Ingredients:
1/2 cup salsa |
1/4 cup sour cream |
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.
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