MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Taco Salad
Categories: Beef, Vegetables, Herbs, Fruits, Cheese
Yield: 4 Servings
2 tb Neutral oil
1 lb Ground beef
Salt
1 md Yellow onion; fine chopped
2 ts Ground cumin
2 ts Dried oregano
1 1/2 ts Chilli spice mix
3 cl Garlic; fine chopped
15 1/2 oz Can pinto beans; drained,
1/2 c Bean liquid reserved
Fritos corn chips;
- as desired
4 oz Colby or Cheddar cheese;
- coarse grated,
- more for serving
1 sm Iceberg lettuce head;
- shredded
1 lg Beefsteak tomato; chopped
1 Avocado;
- pitted, peeled, chopped
2 Limes; in wedges
1/2 c Sour cream
Hot sauce; to serve
In a large cast-iron or stainless skillet over medium-high, heat
the oil until it shimmers. Add the beef and press it into one even
layer. Sprinkle evenly with salt and onion, and cook, undisturbed,
until the beef is deeply browned on the bottom and still slightly
pink on top, and the onions have wilted, 5 to 7 minutes. If there
is an excess of fat in the pan at this point, tip the skillet and
use a spoon to discard it.
Sprinkle over the cumin, oregano, chili powder, and garlic. Using a
wooden spoon, break the meat into small crumbles and stir. Cook,
stirring frequently, until the spices are aromatic and the meat has
cooked through, about 2 minutes.
Add the beans and reserved bean liquid, and use the spoon to scrape
up any browned bits. Simmer until mostly reduced, about 2 minutes.
Remove from heat, taste, and add more salt if needed.
Arrange some corn chips evenly across the bottom of 4 serving
plates. Evenly divide the meat mixture, cheese, lettuce, tomato,
and avocado on top of the chips. Squeeze lime juice over the top
and lightly sprinkle with salt. Top each salad with a handful of
crushed corn chips, a big dollop of sour cream, and extra cheese.
Serve right away with hot sauce alongside.
Recipe by Sohla El-Waylly
Recipe FROM:
https://cooking.nytimes.com
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