Taco Salad with Ground Beef and Avocado

Name: Taco Salad with Ground Beef and Avocado
Cook time: 17 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 4 count corn tortillas cut into strips; 8 ml olive oil; 1 g fine salt; 14 ml olive oil; 450 g ground beef 80/20 or leaner; 100 g yellow onion small dice; 9 g garlic minced; 6 g chili powder; 3 g ground cumin; 2 g smoked paprika; 6 g fine salt; 1 g black pepper freshly ground; 60 ml water; 300 g romaine lettuce chopped; 250 g tomatoes diced; 240 g canned black beans drained and rinsed; 150 g corn kernels thawed if frozen; 200 g avocado diced; 100 g cheddar cheese shredded; 120 g sour cream; 30 ml lime juice freshly squeezed; 10 g cilantro chopped

A weeknight taco salad built around browned ground beef, romaine, tomatoes, black beans, corn, avocado, cheddar, and a lime crema. The beef is seasoned in the skillet, the tortilla strips are baked until crisp, and the salad is assembled at the end so the vegetables stay fresh.

By Julienne

Cook time: 17 minutes

Servings: 4

Ingredients

4 count corn tortillas cut into strips
8 ml olive oil
1 g fine salt
14 ml olive oil
450 g ground beef 80/20 or leaner
100 g yellow onion small dice
9 g garlic minced
6 g chili powder
3 g ground cumin
2 g smoked paprika
6 g fine salt
1 g black pepper freshly ground
60 ml water
300 g romaine lettuce chopped
250 g tomatoes diced
240 g canned black beans drained and rinsed
150 g corn kernels thawed if frozen
200 g avocado diced
100 g cheddar cheese shredded
120 g sour cream
30 ml lime juice freshly squeezed
10 g cilantro chopped

Instructions

Preheat the oven to 220°C. Arrange the tortilla strips on a baking sheet, toss with 8 ml of the olive oil and 1 g of the salt, and bake until crisp, 6 to 8 minutes. The tortilla strips are golden and crisp at the edges.
While the strips bake, heat a large skillet over medium-high heat. Add 14 ml of the olive oil, then the ground beef and onion. Cook, breaking up the meat, until the beef is browned and the onion softens, about 6 minutes. No pink remains in the beef and the onion is translucent.
Add the garlic, chili powder, cumin, smoked paprika, remaining 6 g salt, black pepper, and water. Cook, stirring, until the liquid reduces and lightly coats the beef, 2 to 3 minutes. The pan is glossy and the beef mixture is saucy but not wet.
In a large bowl, combine the romaine, tomatoes, black beans, corn, avocado, and cheddar. Add the beef mixture and toss lightly, or serve the beef on top for a more layered salad. The salad is evenly distributed and the lettuce is still crisp.
In a small bowl, stir together the sour cream and lime juice. Drizzle over the salad, top with tortilla strips, and scatter cilantro over the top if using. The crema is smooth and lightly loosens when stirred in.