Every Tuesday I get this weird feeling in my stomach. Most people would call this a craving, but I call it an unrelenting yearning for food. Mexican food to be exact. If I could eat one type of food for the rest of my life it would have to be Mexican food. I probably wouldn’t have much of a stomach left, but I’d enjoy every moment of delightful cheesy, saucy goodness. OK, so let’s cut to the chase. You love tacos, right? Who doesn’t? But, do you like taco salad? This recipe is a twist on your ordinary taco salad. So here goes….
Beef Taco Salad with Chunky Tomato Dressing
For the Meat:
- 3/4 lb lean ground beef
- 2 cloves garlic, minced
- 1 can black beans (15.5 oz), drained and rinsed
- 1 tbsp chili powder
- 1/4 tsp cayenne pepper, plus more to taste
- 1/3 cup of water
Cooking the meat: Heat a large skillet over medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with a spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne pepper and water and stir until well combined. (Not all the liquid should be absorbed). Remove from heat and allow mixture to cool slightly. For convenience, you can make this meat mixture up to 3 days prior to making the entire recipe.
For the dressing:
- 4 medium tomatoes, diced
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
To make tomato dressing: In a medium bowl combine tomatoes, oil, lime juice, salt and pepper.
For the salad:
- 2 hearts romaine lettuce, chopped
- 1/2 cup grated cheddar cheese
- 2 oz. baked corn tortilla chips (Tostitos)
To make the salad: Place 2 cups of lettuce on each plate. Top each with 1 cup of beef mixture then sprinkle with 2 tbsp of cheese. Pour tomato mixture over the beef and cheese mixture, then crush tortilla chips over the top of the salad.
DISFRUTAR! Or enjoy… whichever!
Hope you like this recipe and Happy Kitchening!