STREAMING NOW: Nigella: At My Table

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A lighter alternative to the usual taco salad. For a spicy kick, add some pickled nacho jalepeno peppers.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, combine the ground beef, onion, Worcestershire, chili powder, oregano, and salt, and mix well. Form into 16 small patties about 1/2 inch thick.
  2. Heat a grill pan over medium heat until hot enough to make a few drops of water sizzle. Put the patties on the hot pan and cook until brown grill marks appear on the bottom, 3 to 4 minutes. Turn over and cook until the meat is no longer pink in the center but still juicy, 2 to 3 minutes, or to the desired degree of doneness. Leave the patties on the pan off the heat.
  3. In a large bowl, combine the lettuce, beans, tomato, avocado, tortilla chips, cilantro and scallions, and toss gently. Add the oil, venegar, lime juice, and 1/4 cup of the salsa. Toss again to mix.
  4. To serve, divide the salad among 4 large plates. Arrange 4 patties on each salad and top each with one-fourth of the cheese. Garnish each salad with a drizzle of sour cream and 1/2 tablespoon of salsa.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: