Makes: 4 servings
Prep Time: 12 minutes
Total Time: 30 minutes
For the Dressing: makes about 1 1/2 cups
2/3 cup avocado oil or other light oil
1/4 cup tomato ketchup
1/4 granulated sugar
1/4 cup white wine vinegar
1 Tablespoon grated onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon table salt
1/8 teaspoon Tabasco sauce
For the Salad:
1 pound lean ground beef
2 Tablespoons taco season mix*
4 cups chopped iceberg lettuce
4 cups chopped romaine lettuce
1 cup tortilla chips pieces
1 can (15 ounce) dark or light red kidney beans, drained and rinsed
1 can (15 ounce) pinto beans, drained and rinsed
2 cups grated medium cheddar cheese
2 ripe avocados, pit removed, peeled, cut into large chunks
2 large tomatoes, cored, chopped
1/4 cup sliced black olives
1/4 cup mild salsa or picante sauce, for serving
1/4 cup sour cream, for serving
1/4 cup minced fresh cilantro leaves, for serving
1. Mix Dressing: Add all dressing ingredients to a large jar with a tight fitting lid and shake well to combine. Set aside.
2. Cook Beef: In a 12 inch non-stick skillet set over medium-high heat cook the beef until well browned, stirring often, about 8 minutes.
3. Drain Beef: Drain beef in a colander and return to skillet. Set skillet over medium-high heat.
4. Season Beef: Sprinkle the taco season mix over the drained beef then stir together to coat. Add 2 cups of water to the skillet and stir. Bring to a boil. Continue to cook, stirring often, until all of the liquid is gone and the beef is crumbly, about 5 minutes or so. Remove pan from heat but leave beef in the skillet while you prepare the salad.
5. Coat Lettuce: In a large mixing bowl, add the iceberg, romaine lettuce and tortilla chips. Drizzle with 1/2 cup of the dressing and toss well to coat.
6. Arrange Salad: Divide coated lettuce leaves evenly between serving plates. Divide the beef mixture evenly among the serving plates. Sprinkle the kidney beans and the pinto beans evenly over the beef. Sprinkle evenly with cheese. Divide the avocado and tomato and arrange on the plates. Sprinkle with olives.
7. Finish & Serve: Drizzle remaining dressing evenly over salads. Top salads with a Tablespoon each of salsa and sour cream and finish with cilantro leaves, if using. Serve and enjoy!
