30-Minute Taco Salad

Name: 30-Minute Taco Salad
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 tablespoon, vegetable oil; 1 , onion, minced; 2 tablespoons, chili powder; 4 , garlic cloves, minced; 1 pound, 90% lean ground beef; 1 (8-ounce) can, tomato sauce; , Salt and ground black pepper; 1 recipe, Cilantro Lime Vinaigrette (see recipe); 1 head, romaine lettuce, torn into bite-sized pieces (10 cups); 2 , tomatoes, cored and chopped medium; 1 , avocado, peeled, pitted, and cut into 1/2-inch cubes; 1 cup, shredded cheddar cheese, or Mexican cheese blend; , Tortilla chips (for serving)

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Latin America & Caribbean

Virtually every chain restaurant in the country serves up a taco salad. In most cases, it’s a greasy mess of bland meat, tired vegetables, and a stale tortilla bowl. We knew we could do better at home.

SERVES4

WHY THIS RECIPE WORKS

To prevent our taco salad recipe from being greasy, we chose 90 percent lean ground beef, browning the meat with sautéed onion, lots of garlic, and chili powder. A bit of tomato sauce moistened the otherwise dry meat and helped to unify the...

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