Tex-mex Taco Salad On Romaine

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 for the dressing, combine salsa and sour cream. measure 1/4 cup and set aside. cover bowl and place in refrigerator.
• 2 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.
• 3 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.
• 4 stir in tomatoes, beans, chili powder, cumin, salt and pepper. cook, stirring, until mixture begins to simmer, about 3 to 4 minutes.
• 5 remove from heat, fold in reserved 1/4 cup salsa dressing and cilantro.
• 6 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.