Tuesday, September 29, 2009
Taco Salad. Ole!
Yet another winner from The Best 30-Minute Recipe cookbook.
Salsa, sour cream, & minced cilantro also taste great on this salad. Keep your eye on the beef mixture while it cooks, because it has a tendency to burn. Serve this salad with tortilla chips or in-store bought tortilla bowls.
1 tablespoon vegetable oil
1 onion, minced
2 tablespoons chili powder
4 garlic cloves, minced
1 lb 90% lean ground beef
1 (8 oz) can tomato sauce
Salt & ground black pepper
1 recipe Cilantro-Lime Vinaigrette (see below)
1 head romaine lettuce, torn into bite-sized pieces (10 cups)
2 tomatoes, cored & chopped medium
1 avocado, peeled, pitted, & cut into 1/2" cubes
1 cup shredded cheddar or Mexican cheese blend
Tortilla chips (for serving)
1. SAUTE AROMATICS: Heat oil in 12" nonstick skillet over medium heat until shimmering. Add onion & chili powder & cook until onion is softened, 3-5 minutes. Stir in garlic & cook until fragrant, about 30 seconds.
2. BROWN BEEF, ADD SAUCE, & SIMMER: Stir in beef & cook, stirring often, until lightly browned, 6-8 minutes. Stir in tomato sauce & simmer until slightly thickened, about 2 minutes. Season with salt & pepper to taste, & set aside to cool slightly. (While beef cools, make vinaigrette.)
3. DRESS & ASSEMBLE SALAD: Toss lettuce with 1/2 cup of vinaigrette. Portion beef on top of salad & sprinkle with tomatoes, avocado, & cheese. Sprinkle remaining vinaigrette over top of salad, or pass separately. Serve with tortilla chips.
Makes About 1 Cup
Freshly squeezed lime juice is key for flavor here.
5 tablespoons fresh lime juice (I used 3 limes)
1 shallot, peeled
1 jalapeno chile, stemmed & seeded
1 small garlic clove, peeled
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 cup fresh cilantro
3/4 cup extra-virgin olive oil
Process lime juice, shallot, jalapeno, garlic, sugar, cumin, & 1/2 teaspoon salt in *blender until shallot & garlic are finely chopped, about 15 seconds. With blender running, add cilantro, then oil, & continue to process until smooth & emulsified, about 15 seconds.
*Either my blender sucks, or these directions are a lie. I had to use my food processor. My blender wouldn't chop shit.