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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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) |
Directions:
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.
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