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 Colby or Cheddar cheese;
           - coarse grated,
           - more for serving
      1 sm Iceberg lettuce head;
           - 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 4 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.

  Recipe by Sohla El-Waylly

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

  Uncle Dirty Dave's Archives

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