Name: Taco Salad
Total time: PLACEHOLDER
Cuisine: MexicanLatin America & Caribbean
Ingredients: 2 tablespoons lime juice; 3 cloves garlic , minced; 1 1/2 teaspoons ground cumin; 1/3 cup olive oil plus 1 additional teaspoon; Salt and pepper; 1 pound 90% lean ground beef; 1 tablespoon chili powder; 1 tablespoon tomato paste; 1/2 cup water; 2 hearts romaine lettuce , shredded; 2 tomatoes , cored, seeded, and chopped; 4 cups corn tortilla chips , broken into 1-inch pieces; 1/4 cup roughly chopped fresh cilantro

Why This Recipe Works

Many fast-food restaurants have their own version, but we wanted a recipe for wholesome taco salad using quality ingredients. To prevent a greasy salad, we used very lean ground beef. For simplicity’s sake, we skipped the tortilla “bowl" and simply added tortilla chips. We also found there’s no need to be too thorough when picking and chopping cilantro for the Taco Salad, since the stems have as much flavor as the leaves.

Before You Begin

For a spicier taco salad, add a pinch of cayenne to the meat mixture. If you like, top this salad with diced avocados, shredded pepper Jack or cheddar cheese, minced red onion, or sour cream.

Instructions

Combine lime juice, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 1/3 cup olive oil, and salt and pepper to taste in small bowl.

Heat remaining teaspoon oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add remaining garlic, remaining 1 teaspoon cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste and water and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.

Toss lettuce, tomatoes, and chips with lime juice dressing in large bowl. Divide salad among individual plates and top each portion with some meat mixture. Sprinkle with cilantro and any additional toppings (see suggestions above). Serve.