Taco Salad

Name: Taco Salad
Yield: Serves 4 to 6
Cuisine: Mexican
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

13 comments

Appears in Cook's Country December/January 2006

This simple salad is anything but boring, and easy enough to put together any night of the week.

SERVES4 to 6

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&quo...

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