MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Taco Salad
Categories: Beef, Vegetables, Herbs, Fruits, Cheese
Yield: 4 servings

2 tb Neutral oil
1 lb Ground beef
Salt
1 md Yellow onion; fine chopped
2 ts Ground cumin
2 ts Dried oregano
1 1/2 ts Chilli spice mix
3 cl Garlic; fine chopped
15 1/2 oz Can pinto beans; drained,
1/2 c Bean liquid reserved
Fritos corn chips; as
- desired
4 oz Coarse grated Colby or
- Cheddar cheese; more for
- serving
1 sm Head iceberg lettuce;
- shredded
1 lg Beefsteak tomato; chopped
1 Avocado; pitted, peeled,
- chopped
2 Limes; in wedges
1/2 c Sour cream
Hot sauce; to serve

In a large cast-iron or stainless skillet over
medium-high, heat the oil until it shimmers. Add the
beef and press it into one even layer. Sprinkle evenly
with salt and onion, and cook, undisturbed, until the
beef is deeply browned on the bottom and still slightly
pink on top, and the onions have wilted, 5 to 7 minutes.
If there is an excess of fat in the pan at this point,
tip the skillet and use a spoon to discard it.

Sprinkle over the cumin, oregano, chili powder and
garlic. Using a wooden spoon, break the meat into small
crumbles and stir. Cook, stirring frequently, until the
spices are aromatic and the meat has cooked through,
about 2 minutes.

Add the beans and reserved bean liquid, and use the
spoon to scrape up any browned bits. Simmer until mostly
reduced, about 2 minutes. Remove from heat, taste and
add more salt if needed.

Arrange some corn chips evenly across the bottom of four
serving plates. Evenly divide the meat mixture, cheese,
lettuce, tomato and avocado on top of the chips. Squeeze
lime juice over the top and lightly sprinkle with salt.
Top each salad with a handful of crushed corn chips, a
big dollop of sour cream, and extra cheese. Serve right
away with hot sauce alongside.

By: Sohla El-Waylly

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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