Beef Taco "Salad"

Beef Taco
Servings: 6 Prep 30 mins Bake 425°F 8 mins Cook 12 mins

Ingredients

  • 1/4 cup lime juice (about 3 limes)
  • 1 small jalapeno pepper, seeded and diced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon liquid hot-pepper sauce
  • 3 tablespoons olive oil
  • 1 small red onion, diced
  • 1/2 teaspoon ground cumin
  • 1/4 cup sour cream
  • 1 teaspoon sugar
  • 1 ripe avocado
  • 1 12 ounce package corn tortillas (10 tortillas)
  • 1 pound ground beef
  • 1 10 ounce can corn kernels, drained
  • 1 head romaine lettuce, torn into pieces (about 12 cups)
  • 1/2 cup shredded cheddar cheese (2 ounces)
  • 2 plum tomatoes, diced

Make It

1. Heat oven to 425 degrees F.

2. Mix lime juice, jalapeno, 1/4 teaspoon chili powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, pepper sauce, oil, onion and cumin in bowl. Pour half into large skillet.

3. Whisk sour cream and sugar into remaining lime-juice mixture. Slice avocado in half; seed; scoop out half of flesh; mash into sour cream dressing until smooth. Chop other half of avocado; reserve.

4. Cut 4 tortillas in half; cut in 1/4-inch-wide strips; place on baking sheet. Coat with cooking spray. Mix remaining chili powder, salt and pepper in cup. Sprinkle over strips.

5. Bake in 425 degrees F oven 8 minutes or until crisp.

6. Simmer lime-juice mixture in skillet until heated through. Add beef; cook 6 minutes, until no longer brown. Add corn; heat through.

7. Mix lettuce, cheese and tomatoes in bowl. Add tortilla crisps and chopped avocado. Top with beef-corn mixture. Add dressing. Serve with warmed tortillas.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 479, Fat, total (g): 29, chol. (mg): 65, sat. fat (g): 9, carb. (g): 41, fiber (g): 6, pro. (g): 23, sodium (mg): 500, Percent Daily Values are based on a 2,000 calorie diet.