Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Instead of a fried shell, crunchy tortilla chips mingle in a base of crisp, sturdy romaine. Try leftover mild, crumbly queso fresco in Mexican egg scrambles, burritos, or stuffed poblano peppers.

Adam Hickman
This Story Originally Appeared On cookinglight.com

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into 3/4-inch pieces.

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  • Add oil to pan; swirl. Add onion; sauté 2 minutes. Add 1/4 teaspoon salt, stock, and beans to pan; bring to a boil. Cook 4 minutes, scraping pan to loosen browned bits.

  • Divide lettuce among 4 shallow bowls. Top evenly with bean mixture, steak, tomato, tortilla chips, and avocado. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and queso fresco. Serve with lime wedges.

Nutrition Facts

369 calories; fat 15.1g; saturated fat 3.6g; mono fat 6.9g; poly fat 1g; protein 28g; carbohydrates 31g; fiber 10g; cholesterol 56mg; iron 4mg; sodium 486mg; calcium 133mg; sugars 4g; added sugar 0g.
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