Beef Taco Salad with Chunky Tomato Dressing

By bakers_delight85

Ingredients

• For the meat:
• 3/4 pound lean ground beef (90% lean or higher)
• 1 15.5 ounce can black beans, preferably low-sodium, drained and rinsed
• 2 cloves garlic, minced
• 1/3 cup water
• 1 Tbsp. chili powder
• 1/8 tsp. cayenne pepper, plus more to taste
• For the dressing:
• 4 medium tomatoes, chopped
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. fresh lime juice
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• For the salad:
• 2 hearts of romaine, chopped
• 1/2 cup grated cheddar cheese (2 ounces)
• 2 ounces baked corn tortilla chips (about 32 chips)

Details

Servings 4

Preparation

Step 1

Heat a large skillet over medium-high heat. Add the beef and cook until no longer pink, breaking up the meat with a spoon. Add the beans and garlic and cook for 2 minutes more. Add the water, chili powder and cayenne and stir until well combined. Remove from the heat and allow the mixture to cool slightly.
In a medium bowl, combine the tomatoes (with their juices), oil, lime juice, salt and pepper. The dressing and meat mixture may be prepared up to 2 days ahead and stored in airtight containers in the refrigerator.
To serve, place 2 cups of lettuce on each plate or in lunch containers. Top each serving with 1 cup of the beef mixture, then sprinkle with 2 Tbsp. of cheese. If making to go, pack 3/4 cup of the chunky tomato dressing in a separate sealable container and put about 8 chips in a separate bag. Right before eating, top each salad with dressing, and crush the tortilla chips on top.
Per serving (2 cups lettuce, 1 cup beef mixture, 2 Tbsp. cheese, 3/4 cup chunky tomato dressing, and about 8 crushed tortilla chips): 430 calories, 22g fat, 29g protein, 36g carb, 9g fiber, 770mg sodium