Tex-Mex Taco Salad on Romaine

Name: Tex-Mex Taco Salad on Romaine
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 1/2 cup salsa; 1/4 cup sour cream; 1 teaspoon vegetable oil; 1 cup medium onion, chopped; 3 garlic cloves, minced; 1 lb ground beef; 3 medium plum tomatoes, diced fine; 1 (14 ounce) can black beans or 1 (14 ounce) can kidney beans, rinsed and well drained; 2 teaspoons chili powder; 2 teaspoons ground cumin; salt and pepper; 1/3 cup chopped fresh cilantro; 6 -8 cups shredded romaine lettuce, well chilled (can prepare ahead and chill your plates); 1 small avocado, diced; 1/2 cup shredded monterey jack pepper cheese; 1 lime, cut in 8 wedges

Submitted by gailanng

"A delicious and hearty Tex-Mex salad. Don't forget the lime. That little squirt brightens the entire salad. I, also, would think ground turkey or chicken would work."

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Ready In:: 27mins
Ingredients:: 16
Serves:: 4

ingredients

Dressing
¹⁄₂ cup salsa
¹⁄₄ cup sour cream
The Rest
1 teaspoon vegetable oil
1 cup medium onion, chopped
3 garlic cloves, minced
1 lb ground beef
3 medium plum tomatoes, diced fine
1 (14 ounce) can black beans or (14 ounce) can kidney beans, rinsed and well drained
2 teaspoons chili powder
2 teaspoons ground cumin
salt and pepper
¹⁄₃ cup chopped fresh cilantro
6 -8 cups shredded romaine lettuce, well chilled (can prepare ahead and chill your plates)
1 small avocado, diced
¹⁄₂ cup shredded monterey jack pepper cheese
1 lime, cut in 8 wedges

directions

For the dressing, combine salsa and sour cream. Measure 1/4 cup and set aside. Cover bowl and place in refrigerator.
Heat oil in a large, heavy nonstick skillet over medium heat. Add onion and saute until soft, about 2 minutes. Add garlic and cook for 30-45 seconds or until fragrant.
Stir in ground beef and cook, stirring with a wooden spoon to break up beef into small pieces. Cook until meat has lost all pink color, about 5 minutes.
Stir in tomatoes, beans, chili powder, cumin, salt and pepper. Cook, stirring, until mixture begins to simmer, about 3 to 4 minutes.
Remove from heat, fold in reserved 1/4 cup salsa dressing and cilantro.
To the chilled lettuce, top with the cooked meat mixture and then the dressing. Garnish with chopped avocado and cheese. Add 2 lime wedges per plate.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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