Taco Salad

Ingredients

• 0.5 cups sour cream
• 0.5 cups salsa
• 1 each lime – juiced
• 8 cups iceberg lettuce – chopped
• 2 medium roma tomatoes – diced
• 0.5 cups red onion – thinly sliced
• 0.25 cups cilantro – chopped
• 1 tablespoon vegetable oil
• 0.5 cups onion – finely chopped
• 2 cloves garlic – minced
• 1 pounds ground beef
• 1.5 tablespoons chili powder
• 1 teaspoons ground cumin
• 1 teaspoons paprika
• 0.5 teaspoons dried oregano
• 1 teaspoons kosher salt
• 0.5 cups water
• 4 ounces cheddar cheese – shredded
• 4 cups corn tortilla chips – lightly crushed
• lime wedges – for serving

Instructions

1. Whisk the sour cream, salsa, and the juice of 1 lime in a small bowl until smooth; set the dressing aside.
2. Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent and softened, 5–6 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds.
3. Add the ground beef to the skillet, breaking it up, and cook until no longer pink, 4–6 minutes. Sprinkle in the chili powder, ground cumin, paprika, dried oregano, and kosher salt, then pour in the water. Simmer, stirring, until saucy and the liquid is mostly absorbed, 3–5 minutes; remove from heat.
4. In a large serving bowl, add the chopped iceberg lettuce, the diced roma tomatoes, and the thinly sliced red onion. Spoon the warm seasoned beef over the salad, add the shredded cheddar and most of the lightly crushed tortilla chips, drizzle with the dressing, and toss gently to coat.
5. Top with chopped cilantro and the remaining tortilla chips. Serve immediately with lime wedges.