Taco Salad

Ingredients

• 1.5 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.75 cup sour cream
• 0.5 cup salsa
• 2 tablespoons lime juice
• 8 cups iceberg lettuce – shredded
• 12 ounces tomatoes – diced
• 0.5 cup red onion – diced
• 15 ounces black beans (canned) – drained and rinsed
• 1.5 cups cheddar cheese – shredded
• 0.25 cup cilantro – chopped
• 1 tablespoon neutral oil
• 1 pound ground beef
• 0.5 cup water
• 4 cups tortilla chips – lightly crushed

Instructions

1. In a small bowl, mix the chili powder, ground cumin, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, kosher salt, and black pepper; set aside.
2. In another bowl, whisk the sour cream, salsa, and lime juice until smooth; refrigerate the dressing until ready to use.
3. Heat the neutral oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned with no pink, 5–7 minutes. Drain excess fat if needed. Sprinkle in the spice mixture and the water; stir and simmer until thickened and the beef is well coated, 3–5 minutes. Remove from heat and let cool 5 minutes so it doesn’t wilt the lettuce.
4. In a large serving bowl, combine the shredded iceberg lettuce, diced tomatoes, diced red onion, black beans (drained and rinsed), shredded cheddar cheese, and chopped cilantro.
5. Add the warm seasoned beef to the bowl and drizzle with the dressing. Toss gently to coat evenly.
6. Just before serving, fold in the lightly crushed tortilla chips so they stay crisp. Serve immediately.