Recipe: Taco Salad

My friend Erin, of Our Pandemonium Paradise, posted this recipe.  We made it for dinner last night and it was quick, easy and so very delicious.  I made some adjustments to the original recipe so I am sharing my version here.

Taco Salad

Dressing Ingredients.

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.

Dressing.

Taco Salad

Serves: 4 - 6

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. Add the diced onion, chili powder and the remaining garlic and cumin and cook until fragrant, about 30 seconds.
4. 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. 
5. Combine romaine, diced tomato and tortilla chips in a large bowl.  Toss to combine. 
6. 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.  

Notes:
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.