|Shredded cotija. A little goes a long way.|
|If you can't find cotija, use a cheese of your choice.|
|Cooking the meat.|
|Avocado is my topping of choice. Always.|
Serves: 4 - 6
- 3 tablespoons fresh lime juice, approximately 2 limes
- 4 garlic cloves, minced and divided
- 3 teaspoons cumin, divided
- 1/4 cup cilantro, roughly chopped
- 1/3 cup + 1 teaspoon extra virgin olive oil
- Salt and pepper
- 1/2 yellow onion, diced
- 1 pound lean ground beef or turkey
- 1 tablespoon chili powder
- 1 tablespoon tomato paste
- 1/2 cup water
- 2 hearts of romaine, shredded
- 2 large tomatoes, seeded and diced
- 4 cups tortilla chips, broken into 1-inch pieces
- 1/2 cup shredded cotija cheese, optional garnish
- 1 avocado, diced, optional garnish
- Slices of limes, optional garnish
- To make the dressing, combine lime juice, 1 minced garlic clove, 1 tsp of cumin, cilantro and 1/3 cup olive oil in a small bowl or salad dressing bottle. Stir or shake well to combine. Salt and pepper to taste.
- Heat the remaining teaspoon of olive oil in a large skillet over medium heat. Add meat and break up with a wooden spoon. Cook until meat is lightly browned, approximately 5 minutes.
- Add the diced onion, chili powder and the remaining garlic and cumin and cook until fragrant, about 30 seconds.
- Stir in tomato paste and water and simmer until thickened, about 5 minutes. Remove from heat, season with salt and pepper and cover to keep warm.
- Combine romaine, diced tomato and tortilla chips in a large bowl. Toss to combine.
- Divide lettuce mixture among four plates. Drizzle with dressing and top with a scoop of the meat mixture. Garnish with cotija cheese, avocado and lime slices.
The next time I make this (and, oh yes, there will definitely be a next time) I plan to make the dressing at least a few hours before so the lime, cumin and cilantro have more time to mingle.