From time to time I stumble across something deliciously out-of-the-ordinary. You might like it too.
Taco Salad
This is a good salad. The lime dressing fits it perfectly. It was a recipe from a Cook's Country magazine. It is especially good when topped with diced avocado, shredded pepper jack or cheddar cheese, sliced red onion, and sour cream or plain yogurt
- 2 T. lime juice
- 3 garlic cloves, minced
- 1 1/2 t. ground cumin
- 1/3 c. plus 1 t. olive oil
- Salt and pepper
- 1 lb. lean ground beef
- 1 T. chili powder
- 1 T. tomato paste
- 1/2 c. water
- 2 hearts of romaine, shredded
- 2 tomatoes, chopped
- 4 c. corn tortilla chips roughly broken
- 1/4 c. chopped fresh cilantro
(I expect you could use leftover chicken in place of the ground beef and spice things up with a jalapeño or some cayenne.)
- Combine lime juice, 1 t. minced garlic, 1/2 t. cumin, 1/3 c. olive oil, and salt and pepper in a small bowl.
- Heat remain tsp. oil in a skillet until shimmering. Add beef and cook, breaking up clumps, until lightly browned. Add remaining garlic, cumin and chili powder and cook about 30 seconds. Stir in tomato paste and water and simmer until thickened, about 3 minutes. Remove from heat and season with salt and pepper.
- Toss lettuce, tomatoes, and chips with lime juice dressing. Divide salad among individual plates and top each with some meat mixture. Sprinkle with cilantro and any additional toppings.