Taco Tuesday Salad

By cheeserohan

Ingredients

• 3 tbs vegetable oil
• 4 corn tortillas, cut into thin strips
• 2 1/2 tsp low-sodium taco or fajita seasoning
• 1/2 red onion, chopped
• 1 lb lean ground beef
• 1 clove garlic, finely chopped
• 1 pt cherry tomatoes, halved
• 1/2 c pickled jalapenos with carrots and onions, drained and chopped, plus 1 tbs of the brine
• 1/4 c chopped fresh cilantro
• 3 tbs reduced-fat sour cream
• 1 large head romaine lettuce, shredded
• 3/4 c shredded reduced-fat pepper jack cheese

Details

Adapted from foodnetwork.com

Preparation

Step 1

1. Heat 2 tbs vegetable oi in a large nonstick skillet over medium-high heat. Working in batches, fry the tortilla strips, flipping, until golden, about 2 min. Transfer to a paper towel-lined plate using a slotted spoon. Sprinkle with 1/2 tsp taco seasoning.

2. Add the remaining 1 tbs vegetable oil to the skillet. Add the red onion and cook, stirring occasionally, until just tender, about 3 min. Add the beef, garlic and the remaining 2 tsp taco seasoning. Cook, breaking up the beef with a spatula, until no longer pink, about 3 min. Add the tomatoes and pickled jalapenos with carrots and onion; cook until the tomatoes are slightly softened about 3 minutes. Remove from he heat and stir in the cilantro.

3. Mix the sour cream with the jalapeno brine in a small bowl. Divide the lettuce among bowls; top with the beef mixture, cheese, sour cream and tortilla strips.