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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A lighter alternative to the usual taco salad. For a spicy kick, add some pickled nacho jalepeno peppers. Ingredients:
1 lb lean ground beef |
2 tablespoons minced onions |
1 teaspoon worcestershire sauce |
2 teaspoons chili powder |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1 small head iceberg lettuce, torn into bite-sized pieces |
1 (15 ounce) can pinto beans, rinsed and drained |
1 large tomato, diced |
1 large avocado, peeled and diced |
1 cup crushed corn tortilla chips |
1/4 cup chopped cilantro |
2 scallions, chopped |
2 tablespoons olive oil |
2 teaspoons red wine vinegar |
1 lime, juice of |
1/4 cup salsa, plus |
2 tablespoons salsa |
1 cup shredded cheddar cheese |
1/4 cup sour cream |
Directions:
1. In a medium bowl, combine the ground beef, onion, Worcestershire, chili powder, oregano, and salt, and mix well. Form into 16 small patties about 1/2 inch thick.
2. Heat a grill pan over medium heat until hot enough to make a few drops of water sizzle. Put the patties on the hot pan and cook until brown grill marks appear on the bottom, 3 to 4 minutes. Turn over and cook until the meat is no longer pink in the center but still juicy, 2 to 3 minutes, or to the desired degree of doneness. Leave the patties on the pan off the heat.
3. In a large bowl, combine the lettuce, beans, tomato, avocado, tortilla chips, cilantro and scallions, and toss gently. Add the oil, venegar, lime juice, and 1/4 cup of the salsa. Toss again to mix.
4. To serve, divide the salad among 4 large plates. Arrange 4 patties on each salad and top each with one-fourth of the cheese. Garnish each salad with a drizzle of sour cream and 1/2 tablespoon of salsa.
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