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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 45 min Start to finish: 45 min Ingredients:
1/4 cup fresh lime juice |
1/2 cup chopped fresh cilantro |
1 teaspoon sugar |
1 tablespoon chili powder |
1/4 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup olive oil |
1 medium onion, chopped |
3 garlic cloves, finely chopped |
1 to 2 fresh serrano chiles (including seeds), finely chopped |
1 tablespoon chili powder |
2 teaspoons ground cumin |
2 tablespoons olive oil |
1 1/2 lb ground chuck |
1 (8-oz) can tomato sauce |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 (1/2-lb) firm-ripe california avocado |
1 head iceberg lettuce, thinly sliced (8 cups) |
1 large tomato (1/2 lb), chopped |
1/4 lb coarsely grated extra-sharp cheddar (1 1/2 cups) |
1 (15- to 19-oz) can black beans, drained and rinsed |
1 (6-oz) can sliced pitted california black olives, drained |
accompaniment: tortilla chips |
Directions:
1. Make dressing: Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
2. Cook beef: Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
3. Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
4. Assemble salad: Peel and pit avocado, then cut into 1/2-inch pieces.
5. Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.
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