Taco Salad

Here's a tasty recipe from America's Test Kitchen. The dressing and fresh cilantro are essential!

Taco Salad

2 tbsp. lime juice
3 garlic cloves, minced
1-1/2 tsp. ground cumin
1/3 cup plus 1 tsp. olive oil
Table salt and ground black pepper
1 lb. 90 percent lean ground beef
1 tbsp. chili powder
1 tbsp. tomato paste
1/2 cup water
2 hearts romaine lettuce, shredded
2 tomatoes, cored, seeded, and chopped
4 cups corn tortilla chips, broken into 1-inch pieces
1/4 cup roughly chopped fresh cilantro

Combine lime juice, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 1/3 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 (avocados, red onion, cheese for non-MSPI eaters).

Serves 4-6.

Quick Start with MSPI Mama: This is one of my Quick Start recipes.