Taco Salad

Ingredients

• 2 corn tortillas
• 2 tablespoons canola or olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon chili powder
• 12 ounces ground round or extra-lean ground beef
• 1 cup jarred chunky-style salsa
• 1 15-ounce can black beans, rinsed and drained
• 8 cups chopped romaine lettuce (about 10 ounces)
• 1/3 cup chopped fresh cilantro
• 1/2 pint grape tomatoes, halved
• 1 tablespoon lime juice
• 1/2 cup light sour cream
• 1/4 cup shredded Cheddar (2 percent milk)
• 1/2 small avocado, thinly sliced
• 2 green onions, thinly sliced (1/4 cup)

Preparation

1. Preheat oven to 350° F. Brush the tortillas on both sides with 1 teaspoon of the oil and cut lengthwise into 1/4-inch-wide strips. Place on a baking sheet. Sprinkle evenly with 1/4 teaspoon of the salt and the chili powder and bake for about 12 minutes or until crispy. Meanwhile, over medium heat, cook the beef in a large nonstick skillet. Stir in the salsa and beans and keep warm over medium-low heat. Combine the lettuce, cilantro, and tomatoes in a large bowl. Whisk together the lime juice and the remaining salt and oil and toss with the lettuce mixture. Place the lettuce mixture in 4 shallow bowls. Place the warm beef mixture over the lettuce and top with the sour cream, Cheddar, avocado, green onions, and tortilla strips.